Peel and dice the carrots and kohlrabi. Wash the kohlrabi green and cut into small pieces. I like to use the green, because it contains more vitamins than the entire tuber.
Blanch the cubes of carrots and a kohlrabi tuber in the boiling chicken broth for 2 minutes, drain and collect the broth. Chill the diced vegetables and let them drain.
Cook the cubes of the second kohlrabi tuber and the finely chopped greens in the chicken broth until cooked, this takes about 5 minutes, then drain. Puree the vegetables with the stick while adding the crème fraîche. Season to taste with 1 - 2 tablespoons of broth, lemon juice, a pinch of sugar and cayenne. The puree should melt, but not be too runny.
Melt 1 tablespoon butter in a pan, add 1 tablespoon stock and toss the drained vegetable cubes in it. Season with salt and pepper and fold in the parsley.
Keep the puree and vegetables warm.
Heat olive oil in a pan, flavoring with garlic cloves and rosemary sprigs. Pepper and salt the turkey breast schnitzel and fry briefly on both sides. Then let it rest for a few minutes in the hot pan with the plate exposed. The meat should be cooked through, but still soft and tender.
Put the schnitzel on the plates, place the kohlrabi purée next to it and spread the diced vegetables on top.
Without any additional side dishes, this is a food combining dish that is suitable for weight loss.
Boiled potatoes or rice also go well as an additional side dish. Then the vegetable ingredients are sufficient for 4 people if the meat content is increased accordingly.
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