Creamed Cabbage on Wild Rice with Turkey Skewers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ bunch chervil
- 500 g turkey breast fillet (s), or chicken
- 0.5 ½ lemon (s), juice from it
- salt
- Pepper, white, freshly ground
- 2 kohlrabi, approx. 600 g
- 2 sachets rice (wild rice mixture)
- 250 ml Cremefine, for cooking
- 250 ml chicken broth
- some sauce thickener, light
- 2 tablespoon margarine
- herb (s)
- lemon
- parsley
Print Recipe
Pin Recipe Instructions
- You need 12 kebab skewers for the skewers.
- Wash the turkey breast fillet, pat dry and cut into 12 strips. Mix a teaspoon of lemon juice and the spices and marinate the turkey strips in it.
- Rinse the chervil, shake dry and chop finely. Put aside.
- Clean, peel, quarter and thinly slice or slice the kohlrabi.
- Bring the cremefine and chicken broth to the boil in a saucepan and cook the kohlrabi slices in it for about 15 minutes until al dente (leave the saucepan open).
- Cook the rice according to the instructions on the packet.
- Add the remaining lemon juice to the kohlrabi, season with salt, pepper and herbs. Thicken with the sauce thickener and stir in the chervil. Keep warm.
- Take the meat out of the marinade, drain it a little, and place it on the kebab skewers in the shape of an accordion. Heat the frying fat in a pan and fry the skewers until golden brown.
- Drain the rice and distribute it in the middle of 4 plates, arrange the kohlrabi over the rice and drape 3 skewers on each plate. Garnish with a slice of lemon and a bunch of parsley each.
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