Turkey – Fennel – Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey breast fillet (s)
- 2 tuber / s fennel
- 250 g mushrooms, small, fresh ones
- 2 shallot (s)
- 100 ml white wine
- 100 ml cream
- 2 tablespoon pine nuts, chopped
- Oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Divide the turkey breast into evenly sized cubes of 1.5 cm each. Clean and dice the fennel - if available, keep some of the fennel green. Peel and finely dice shallots. Rub or peel the mushrooms, halving larger specimens.
- Sear the turkey meat in two portions in neutral oil (sunflower oil) in a pan or in a wok. Then remove from the pan, cover with aluminum foil and keep warm.
- Add the fennel and shallots to the pan and let them take lightly. Then gradually deglaze with added white wine and season with salt and pepper. Loosen the sediment well from the bottom of the pan and turn down the heat. When the white wine is completely absorbed, the fennel should still have a little bite.
- Add the meat again, also add the mushrooms and toss everything well. Add the cream and chopped pine nuts and reduce a little more. Sprinkle with a little fennel green.
- Serve with rice or pasta.
- Variations: Add a few drops of dark sesame oil to the neutral sunflower oil or replace it entirely with olive oil. Pine nuts can also be replaced with fennel seeds.
- The whole thing can also be mixed with boiled rigatoni and baked with mozzarella to make a casserole.
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