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. Cut the sliced onion into small pieces. Heat a small amount of olive oil in a large pan over medium heat. Add the onion and fry until translucent, about 5 minutes.
2. Cut the turkey schnitzel into pieces. Add the turkey and pressed garlic to the pan. Fry over medium heat for 3-4 minutes until the turkey is no longer pink on the surface.
3. Pour in the 2 cans of peeled tomatoes and 500 ml water. Stir in the instant broth, 2 bay leaves, and 5 allspice grains.
4. Add the sliced zucchini and cut kohlrabi pieces to the pan. Bring to a simmer over medium heat and cook uncovered for about 30 minutes.
5. Cut the apple and pear into large pieces. Add them to the pan along with the handful of raisins. Simmer for 3-5 minutes without letting the mixture boil vigorously.
6. Remove from heat. Stir in the crème fraîche and chopped parsley. Season to taste with freshly ground black pepper and ground allspice.
7. Serve with brown rice, millet, or another grain.
8. This dish freezes well for future meals. You can substitute other vegetables based on seasonal availability.