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.
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