Ragout Fin of Turkey Breast in Kohlrabi Au Gratin …

Remove the skin from the kohlrabi, trim the top a little and scoop out cleanly with a baller. Blanch in light salted water to the point, drain well. Cut turkey breast and ham into small cubes, pluck thyme.

Rub shiitake well with kitchen paper, cut into quarters. Clean wild garlic and cut into strips. Remove the skin from the onion and dice. Clean young onion and cut into rolls. Peel, core and dice tomatoes. Cut cheese into slices.

Fry turkey cubes and onions in hot clarified butter, add spring onions, mushrooms and ham, sauté and season with salt and pepper. Pour in brown veal stock and top up with whipping cream, reduce a little, fold in thyme.

Sauté tomatoes in clarified butter, add wild garlic and honey, pour a little veal stock, add tomato puree and season with white balsamic vinegar, salt and pepper. Pour a little brown veal stock, put kohlrabi on top and fill with fine ragout. Now place the cheese slices on top and bake in the oven at 180 degrees.

Serve:

Arrange tomato compote in deep plate, put kohlrabi on top, garnish with thyme sprigs.

408 Kcal – 19 g fat – 37 g egg white – 24 g carbohydrates – 2 Be (bread units) : O title : Ragout fin of turkey breast au gratin in kohlrabi : > on tomato compote

Our tip: It is best to use fresh herbs

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