Summary

Ingredients

• Salt and pepper, whiter
• 250 g carrot (s)
• 1 bunch spring onion (s)
• 250 g mushrooms
• 2 bags wheat (á 15g, Ebly)
• 2 turkey schnitzel, about 400g
• 2 tablespoons oil
• 1 tablespoon curry
• 1 tablespoon flour
• 125 g whipped cream
• 1 tablespoon vegetable stock
• 4 apricot (s) halves

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Instructions

1. Bring plenty of salted water to the boil. Clean the vegetables and mushrooms. Peel the carrots and wash everything.
2. Cut the carrots into slices and the spring onions into rings. Halve or quarter the mushrooms.
3. Put the Ebly boiling bag in the salted water, simmer for about 10 minutes. Wash, dab and dice the meat. Fry in hot oil. Fry the mushrooms briefly. Add spring onions.
4. Dust everything with curry and flour, sauté briefly. Add the carrots. Deglaze with 1/2 liter of water and cream. Stir in the broth, bring to the boil. Cover and simmer for approx. 8 minutes. Spice up.
5. Take the bag out of the water and let it drain. Tear open the bag and stir the Ebly into the curry, season to taste. Garnish with apricot halves if necessary.