Turkey Knöpfle Pan

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

1. Wash turkey escalope, pat dry, cut into strips, fry in heated oil with Knöpfle and remove. Clean the broccoli, cut into florets and wash. Peel, wash and thinly slice the carrots.
2. Put the broccoli and carrots in the remaining frying fat and sauté. Pour in the stock, bring to the boil and cook covered for approx. 10 minutes.
3. Clean and wash the spring onions and cut into fine rings. Add turkey meat and knöpfle to the vegetables and briefly heat up with crème fraîche, season with salt and pepper, arrange on a plate, sprinkle with spring onions and serve.
Per serving:
kJ / kcal: 1911/457
EW: 37.9 g
F: 16.8 g
KH: 34.4 g
BE: 3

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.