Baked potatoes with a vegetable ragout filling

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1.

Wash the potatoes, wrap in aluminum foil and place in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / Gas: level 3) approx. 1 hour ferment. Peel, clean, wash and cut the carrots 30 minutes before the end of the cooking time.

2.

Cut the broccoli florets from the stems and wash. Peel onion and garlic and chop finely. Clean and wash the chanterelles. Wash turkey meat, pat dry, cut into cubes. Heat the oil in a pan, fry the turkey cubes until golden brown, season with salt and pepper and remove.

3.

Sauté the onions in the frying fat. Add the carrots, chanterelles and broccoli and fry briefly. Deglaze with broth, stir in dried oregano and cook covered for 8-10 minutes. Deglaze with cream and season with salt, pepper and a pinch of sugar.

4.

Bring to the boil, remove from heat and stir in the sauce thickener. Bring to the boil again and boil down for about 2 minutes. Take the potatoes out of the foil, cut crosswise and open a little. Spread the vegetable ragout on top and serve garnished with oregano.