Butterfly Steak & Kohlrabi Vegetables

Butterfly Steak & Kohlrabi Vegetables
Quantity Ingredient
200 g Kohlrabi
100 g Potatoes
150 g Carrots
10 g Butter
Pepper & Salt
0,1 l Vegetable broth
1 tbsp Cream
0,5 tsp Starch Flour
0,5 tbsp Parsley
2 tsp Maize Germ Oil
300 g Butterfly Steak

Butterfly steak with kohlrabi vegetables is a simple hearty dish that can be prepared quickly without much effort. Peel the kohlrabi, potatoes and carrots and plane into fine slices. Leave the butter in a pan and fry the vegetables lightly. Season kohlrabi vegetables with pepper and salt, add vegetable broth and cream and stew covered in 15-20 minutes at a low heat until soft. Mix starch flour with a little cold water and bind the kohlrabi vegetables lightly with it. Finely chop the parsley. Heat the corn oil in a pan and sauté the butterfly steak vigorously on both sides. Reduce the temperature, cook the butterfly steak for 5 minutes and season with salt and pepper. Arrange butterfly steak with kohlrabi vegetables on plates and sprinkle with parsley.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
415 kcal
25 g
37 g
18 g

(C)opyright by Marions Kochbuch