Brussels sprout, tofu, turnip chowder with turkey dumplings
This is how turnip chowder is made!
Salt and pepper the turkey meat and form walnut-sized dumplings from it.
Halve the Brussels sprouts and cut the tofu into 1 x 1 cm cubes. Season both with salt and pepper, toss with a little coconut oil, and arrange them on a baking sheet lined with baking paper with the turkey meatballs. Bake in an oven preheated to 200 degrees for 25-30 minutes.
Cut the leek into rings and sauté in a saucepan over medium heat with a little coconut oil, salt and pepper, then cut the turnip into rings and add them. Pour in about 300 ml of water, sprinkle in the ginger powder, basil and garlic powder, and cook the turnips under a lid until soft.
When the beets are ready, sprinkle the oven-baked ingredients on top, drizzle over the top, and add the light mascarpone. Finally, stir in the lime juice and grated zest, and you're ready to eat.
- Preparation time: 45 minutes
