Turkey Cutlets with Potato and Salsify Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.7 g | (59 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 67 mg | (558 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 46.3 μg | (103 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,250 mg | (56 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 638 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the turkey
- 1 carrot
- ¼ Celery root
- ½ Kohlrabi
- 1 Tbsp vegetable oil
- 700 milliliters chicken stock
- 8 Turkey cutlets (ready to cook, about 80 grams or 3 oz each)
Preparation steps
Peel the potatoes and salsify, rinse, cut into small pieces and cook in boiling salted water with a squeeze of lemon juice for 20 minutes. Meanwhile, peel the carrot and kohlrabi, trim the celery and cut into very small pieces. In a saucepan, heat the oil and saute the vegetables briefly. Pour in the broth and reduce the heat slightly.
Rinse the cutlets, pat dry, and place into the broth with the vegetables. Poach over medium heat for 10-15 minutes. Rinse the chives, shake dry and cut into small rings. Drain the potatoes and salsify and remove a few salsify pieces and set aside. Pass the remaining potatoes and salsify through a potato ricer while still hot. Mix with the warm milk and melted butter to a make a smooth puree and season with salt, pepper, and nutmeg.
Remove the turkey cutlets from the broth, keep warm and puree the vegetables and stock. Season with salt and pepper. Serve the puree with cutlets on a warm plate and drizzle with the sauce. Serve sprinkled with chopped chives.
