Balsamic sprouts with turkey strips
Ingrediants
- 400 g Brussels sprouts
- Salt, pepper, nutmeg
- 500 g Potatoes
- 1 small onion
- 250 g Turkey schnitzel
- 1 tbsp oil
- 1/2 tsp Brown sugar
- 2 tbsp Balsamic vinegar
- 100 ml milk
preparation
40 minutes
- Clean and wash the Brussels sprouts, cover and cook in a little salted water for about 15 minutes. Peel, wash and roughly dice the potatoes and cook covered in boiling salted water for about 20 minutes.
- In the meantime, peel and finely dice the onion. Rinse the meat, pat dry and cut into strips. Heat oil in a pan. Fry the meat in it over a high heat for 3-4 minutes. Season with salt and pepper. Remove.
- Drain the Brussels sprouts. Fry the onion and Brussels sprouts in the frying oil for about 3 minutes. Sprinkle with sugar and fry for 2-3 minutes. Add vinegar, 1⁄8 l water and meat and simmer for 5 minutes. Season everything with salt and pepper.
- Drain the potatoes. Pour in milk and mash everything. Season with salt and nutmeg. Serve everything.
Nutritional info
- 400 kcal
- 37 g protein
- g fat
- 40 g of carbohydrates
