Summary

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

1. You need 12 kebab skewers for the skewers.
2. 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.
3. Rinse the chervil, shake dry and chop finely. Put aside.
4. Clean, peel, quarter and thinly slice or slice the kohlrabi.
5. 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).
6. Cook the rice according to the instructions on the packet.
7. 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.
8. 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.
9. 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.