Summary

Ingredients

• 3 medium potato (s)
• 2 small carrots
• 1 medium shallot (s)
• 25 g carrot (s), just the reens
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled vegetable stock
• 30 g cream cheese
• 150 g turkey breast fillet (s)
• salt
• pepper
• Chilli flakes
• Fat, for the pan

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Instructions

1. In a saucepan, bring the water with the salt and vegetable stock to the boil. Peel the potatoes, cut into slices, dice and add to the saucepan. Reduce heat to medium level. Peel the carrots, cut in half lengthways, dice and add. Peel the shallot, cut into slices, dice and add. Wash the carrot leaves very well, cut into small pieces and add. Mix everything well, simmer for another 10 minutes.
2. If the carrot is no longer hard, drain off the cooking water. Do not throw away, it is the basis for the next soup.
3. Coarsely mash the potatoes and vegetables in the pot, stir in the cream cheese, put the lid on and keep warm.
4. Heat the fat in a pan on medium heat and quickly fry the turkey steaks on both sides. Season with salt, pepper and chilli flakes, then arrange on the plate.
5. Add potato and carrot mash and a really delicious meal is ready.
6. The carrot green tastes very aromatic and is far too good to be disposed of.