Autumn Slices with Pumpkin and Turkey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 500 g turkey breast fillet (s)
- 1 onion (s), red
- 100 ml white wine
- 200 ml cream
- 200 ml vegetable stock
- 1 tablespoon flour
- 2 tablespoon sunflower oil
- 1 cup rice
- 2 cups water
- 1 tablespoon butter
- 1 teaspoon stock, granulated
- 2 sprigs marjoram
- salt and pepper
- Pinch sugar
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin and cut in half. Then remove the seeds with a spoon. First cut the pumpkin into wedges and then into thin slices. You don`t need to peel a Hokkaido.
- Finely chop the onion. Wash the turkey breast fillet, dab with kitchen paper and cut into schnitzel.
- Then cook the rice. To do this, boil two cups of water in a small saucepan, add the granulated stock and the rice, turn down the low setting and cook the rice for 20 minutes with the lid closed. The rice soaks up the water completely. Then add a tablespoon of butter so that the rice doesn`t stick together.
- While the rice is cooking, fry the turkey breast strips well on all sides in a coated pan, remove from the pan and set aside.
- Then fry the onion pieces with the pumpkin meat for about four to five minutes, turning again and again. Add the white wine, marjoram leaves and the stock and simmer for four to five minutes. Then stir in the cream and add the meat again, simmer for another four to five minutes and season with pepper, salt and sugar.
- Serve the strips with the rice.
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