Autumn Turkey Pan

Summary

Ingredients

• 4 turkey schnitzel (or around 600g sliced turkey)
• 1 large vegetable onion (s), sliced
• 2 clove (s) garlic (pressed through)
• 2 cans tomato (s), peeled
• 1 zucchini, sliced
• 1 kohlrabi, cut into pieces
• 1 handful raisins
• 1 large apple (slightly sour, firm variety)
• 1 large pear (s)
• 1 bunch parsley
• 2 tablespoon broth (instant)
• 500 ml water
• 1 cup crème fraîche
• 5 grains allspice
• Pepper, freshly ground black
• 2 bay leaves
• Allspice, ground
• olive oil

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Instructions

1. First cut the onion into small pieces and fry in a little olive oil until translucent. Then add the turkey meat (cut the turkey escalope first, of course) and fry it with the garlic. Deglaze with the tomatoes and the water, add the instant stock, bay leaves and 5 allspice grains, as well as the zucchini and kohlrabi and let simmer for about 30 minutes. Finally, add the apple and pear, cut into larger pieces, as well as the raisins and let steep for a few more minutes, but no longer boil bubbly. Mix with the crème fraîche and parsley at the end. Season to taste with pepper and allspice.
2. I like to serve turmeric brown rice or millet as a side dish.
3. The dish is great for freezing and preparing.
4. The vegetables can be varied depending on the season and availability - e.g. Carrots, peppers, etc ..