Carrots – Turkey – Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g carrot (s)
- 1 onion (s)
- 400 g turkey breast fillet (s) or chicken breast fillet
- 40 g clarified butter or mararine
- 1 cube meat stock for /2 liter liquid
- 150 g crème fraîche or sour cream
- 1 tablespoon flour
- 1 bunch parsley
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel the carrots, quarter them lengthways, then cut into 3 to 4 cm long pieces. Finely dice the onion. Wash turkey meat, pat dry, dice and fry all over in hot clarified butter. Take out of the pot.
- Put the carrot and onion pieces in the frying fat and sauté while stirring. Add 1/4 liter of water and the crushed stock cube. Cook everything for about 15 minutes (I always use a little more water and bouillon cubes, otherwise that is not enough sauce for me).
- Stir in the pieces of meat and creme fraiche. Let it steep for 5 minutes over low heat. Whisk the flour with a little water and use it to bind the brew. Chop and sprinkle the parsley. Season to taste with salt, pepper and sugar. Rice tastes good with it.
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