Pepper and turkey schnitzel with turnip and leek vegetables

1.

Clean and wash the leek and cut into thin rings. Peel the turnip and roughly cut into leaves. Peel onion and chop finely. Heat 1 tablespoon of oil in a saucepan and sweat half of the onion in it. Add the turnip, pour in 100 ml stock and cook covered for about 10 minutes. Add the leek after approx. 5 minutes andsteam along. In the meantime, wash the turkey escalope, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the turkey escalope for about 6 minutes on both sides. Wash the parsley, pat dry, pluck the leaves from the stems and finely chop. Remove turkey schnitzel and keep warm. Sweat the remaining onion in the frying fat, deglaze with white wine, 100 ml stock and cream and bring to the boil. Thicken with a sauce thickener and stir in the green pepper. Season the turnip and leek vegetables with salt and pepper and sprinkle with parsley. Arrange turkey schnitzel with pepper sauce and turnip leek vegetables on a plate. Farmhouse bread tastes good with it