Colorful turkey and vegetable ragout
- 1/2 pack (150 g) deep-frozen Puff pastry
- 1 egg yolk
- 1 kg Turkey schnitzel
- 3 EL Oil
- Salt
- pepper
- 200 g shallots
-
500 g Broccoli - 3/8 l vegetable broth (instant)
- 3/8 l Milk
- 3 EL medium hot mustard
- 1 glass (680 ml) young, whole Parisian carrots
- 50 g flour
- 125 g Whipped cream
- some Drops of Worchester sauce
- flour
50 minutes
light
- 1.
- Lay the puff pastry slices next to each other and let them thaw. Roll out thinly on a floured work surface and cut out small flowers and butterflies. Whisk the egg yolk and a little water, brush the dough pieces with it. Place the particles on a baking sheet rinsed with cold water and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 10-12 minutes. Wash turkey meat and pat dry. Cut the meat into strips. Heat oil in a pot. Fry the meat in portions until golden brown, season with salt and pepper and set aside. Peel shallots and fry in the frying fat. Clean and wash broccoli and cut into small florets. Add the florets to the shallots, deglaze with the stock and milk, bring to the boil and simmer for about 5 minutes. Season with 2 tablespoons of mustard. Drain the carrots, add the meat strips to the pot and simmer for another 5 minutes. Mix the flour and cream until smooth, stir into the ragout and bring to the boil again. Season the ragout with Worchester sauce, remaining mustard, salt and pepper to taste. Arrange in a bowl. Garnish with a few pieces of puff pastry and serve with the rest
- 2.
- Preparation time approx. 50 minutes
1 person approx.:
- 600 kcal
- 2520 kJ
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