Summary

Ingredients

• 20 g flour
• 20 g curry powder
• 350 g turkey breast fillet (s)
• 20 ml olive oil
• 450 g carrot (s), frozen
• 100 ml white wine, drier
• 250 ml vegetable stock
• 250 ml cream
• 1 cup crème fraîche
• 1 lemon (s), untreated
• 400 g pasta
• Salt and pepper, whiter
• curry powder

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Instructions

1. Finely chop the turkey meat. Mix the flour and curry powder, roll the turkey meat in it and fry briefly in hot olive oil. Take the turkey out of the pot and set aside.
2. Now put the carrots in the pan and steam them in the gravy. Deglaze with white wine, pour in the broth and cream. Puree everything and press through a sieve (not absolutely necessary). Add the meat again. Add the grated zest of an untreated lemon, then season with salt, white pepper and curry powder. Finally stir in 3/4 of the beaker of crème fraîche.
3. In the meantime, cook the pasta of your choice in boiling salted water according to the instructions on the package.
4. Arrange everything on plates and serve.