Summary

Ingredients

• 600 g asparaus, reen
• 2 medium carrot (s)
• Salt and pepper, whiter
• 1 medium onion (s)
• 500 g turkey breast fillet (s)
• 2 tablespoons oil
• 1 tablespoon chicken broth
• 2 tablespoon flour
• 200 g whipped cream
• 1 orange (s), juice it
• Parsley, chopped

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Instructions

1. Cut the asparagus into pieces and dice the carrots. Steam both in 1/2 l boiling salted water for about 8 minutes. Drain, measuring 3/8 l of vegetable water.
2. Finely dice the onion, dice the meat and fry in a roasting pan. Add onions and sauté. Deglaze with measured vegetable water. Bring to the boil and stir in the chicken stock. Mix the flour and cream until smooth and stir into the stock with the orange juice. Let everything simmer for about 10 minutes and season with salt and pepper.
3. Fold the vegetables and herbs into the ragout and heat.