Turkey Geschnetzeltes with Vegetable-Herb Sauce and Potato-Carrot Rösti

Geschnetzeltes refers to a specific way of cutting meat into thin strips. This method of preparation enjoys great popularity in Germany. Rösti, a pancake-like potato hash patty, is originally from Switzerland but is often incorporated into German cooking.
Course Entree


  • 2/3 lb tomatoes
  • 1/2 lb zucchini squash
  • 1 lb turkey breast
  • freshly ground pepper
  • 5 Tbsp rapeseed or canola oil such as the German Rapso brand
  • 1/2 cup chopped green onions
  • 1 chopped garlic clove
  • 1/2 cup white wine such as German Riesling
  • 1-1/4 cups poultry stock or chicken broth
  • 1/4 cup cream
  • 1/4 cup milk
  • 1 tablespoon corn starch
  • 4 tablespoons chopped fresh herbs (parsley, basil, chervil)
  • 1/2 lb carrots peeled
  • 2/3 lb potatoes peeled
  • 2 eggs
  • ground nutmeg
  • Salt


  • Place tomatoes in boiling water for several seconds, chill in cold water. Peel and halve tomatoes, remove seeds and chop coarsely. Wash and clean zucchini squash and chop into cubes. Drop squash briefly into boiling salt water , then chill in cold water and pat dry with paper towel.
  • Cut turkey breast Geschnetzeltes-style into thin strips (about 1 inch wide, similar to the way meat is cut for fajitas) and season with salt and pepper.
  • Sauté briefly over high heat with two tablespoons of rapeseed oil. Remove turkey from pan. Chop green onions and garlic and sauté in the same pan. Add white wine, poultry stock and cream and bring to a boil. Combine corn starch with milk and add to sauce. Add tomatoes, squash and herbs (parsley, basil, chervil). Season to taste with salt and pepper.