Smarter Turkey with Green Peppercorns
Smarter Turkey with Green Peppercorns - Satisfying meal à la bistro cuisine - in a slim interpretation
Healthy, because
Even smarter
Nutritional values
Essential oils in the peppercorns stimulate digestion, stimulate blood circulation and have a positive effect on fat burning. But that's not all: the pungency is a stimulus for the body, which boosts the production of happiness hormones and thus ensures well-being.
Instead of soy cream you can also use other cream alternatives for cooking and refining. They are based on vegetable fat with milk powder and have the same fat content as the soy product.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 3 tsps pickled, green peppers
- 3 shallots
- 2 garlic cloves
- 1 bunch Chives
- 4 thin Turkey cutlets (about 150 grams)
- peppers
- 1 Tbsp vegetable oil
- salt
- 4 Tbsps Brandy (or cranberry juice)
- 1 ¼ cups Soy creamer
Kitchen utensils
Preparation steps
Drain green peppercorns in a sieve, taking care to collect the brine. Crush peppercorns using the side of a large knife blade.
Peel shallots and garlic and finely chop.
Rinse chives, cut into small rings and shake dry.
Rinse turkey cutlets, pat dry season with black pepper and fry in a skillet in hot oil on each side over very high heat.
Remove from skillet, season with salt and let rest wrapped in aluminum foil.
Sauté shallots and garlic in the skillet until translucent while stirring over medium heat. Add peppercorns and 2 tablespoons brine and deglaze with the brandy.
The soy creamer and allow to simmer until creamy.
Add turkey back to skillet with their cooking juices and bring to a boil.
Add chives and season with salt and pepper. Serve with boiled potatoes, if desired.
