Turkey Schnitzel Natural with Black Carrot Mash

Ingredients

• 200 g starchy potatoes
• 300 g black carrots
• Salt
• 1 Carrot
• 0.25 celery root
• 0.5 kohlrabi
• 1 tbsp Vegetable oil
• 700 ml poultry stock
• 8 turkey schnitzels (pre‑cooked, 80 g each)
• 0.5 bunch Chives
• 150 ml lukewarm milk
• 40 g Butter
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Peel and wash the potatoes and black carrots, cut into small pieces, and simmer in boiling salted water with a splash of lemon juice for 20 minutes. Meanwhile peel and dice the carrot, celery root, and kohlrabi into very fine cubes. Heat oil in a pot and briefly sauté the vegetables. Add the stock and reduce heat slightly.

2. 2.

   Wash the schnitzels, pat dry, and place them in the vegetable stock. Poach over medium heat for 10–15 minutes. Wash, shake dry, and cut the chives into thin ribbons. Drain the potatoes and black carrots, let steam off briefly, fish out a few black carrot pieces, and press the rest through a potato masher. Stir in warm milk and melted butter to create a smooth purée, seasoning with salt, pepper, and nutmeg.

3. 3.

   Remove the turkey schnitzels from the sauce, keep warm, and puree the sauce. Season with salt and pepper. Fold the black carrot pieces back into the purée. Plate the purée with the schnitzels on warmed dishes, drizzle with the sauce, and sprinkle with chive ribbons. Serve immediately.