Turkey ragout with vegetables
- 1 kg potatoes
- 3-4 (approx. 375 g) Carrots
- 1-2 (approx. 400 g) Kohlrabi
- 400-500 g green asparagus
- 800 g Turkey breast
- 4 shallots or 1 onion
- salt, black pepper
- 1 EL (10 g) clarified butter
- 2-3 TL Flour
- 1/8 l white wine
- 500-600 ml Chicken broth or poultry stock
- 1 EL (20 g) Butter / Margarine
- 1/2 Bund Peters ilie
- 2 egg yolk
- 100 g whipped cream
- Chervil, lemon and
- Orange slice
75 minutes
easy
- 1.
- Peel and wash the potatoes. Peel, wash and slice the carrots and kohlrabi. Wash the asparagus and cut off the lower ends generously
- 2.
- Wash the turkey breast, pat dry and cut into cubes. Peel and finely chop shallots
- 3.
- Cut the potatoes in half depending on their size and cook covered in salted water for about 25 minutes
- 4.
- Heat clarified butter. Sear the meat in it. Add shallots and sauté, season. Dust the flour over it and sweat it. Pour in the wine and stock and bring to the boil. Simmer over low to medium heat for about 20 minutes
- 5.
- In the meantime, heat the fat. Braise the vegetables in it, season with salt and pepper. Add just a little water and cook covered for 10-15 minutes
- 6.
- Wash and chop the parsley. Whisk the egg yolk and some of the sauce stock. Then lightly bind the sauce with it while stirring. Don't let it boil anymore! Whip the cream well and fold it into the ragout. Possibly. to taste again. Drain the potatoes, sprinkle with parsley. Arrange the ragout and the drained vegetables. Possibly. Garnish with chervil, lemon and orange slices. Serve potatoes
1 person approx:
- 620 kcal
- 2600 kJ
- 59 g protein
- 21 g fat
- 41 g carbohydrates
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