Turkey Medallions in Creamy Vegetable Sauce with Yellow Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 medallions (turkey meat)
- 1 leek
- 1 red pepper (s)
- 1 zucchini
- 200 ml condensed milk (4% fat)
- 150 ml vegetable stock, instant
- 2 tablespoon processed cheese, pure, low in fat
- Rosemary, rubbed
- 1 teaspoon garlic, pureed
- 1 cup basmati
- 2 cup water
- 2 teaspoons turmeric, ground
- salt and pepper
- 1 tablespoon tomato paste
- sugar
- oil
Print Recipe
Pin Recipe Instructions
- Season the turkey medallions with rosemary, salt and pepper and fry in a little oil on both sides. Remove from the pan and cook in the oven at 100 ° C, preferably in aluminum foil.
- Cut the leek, bell pepper and zucchini into strips and fry in the pan. Deglaze with vegetable stock.
- In the meantime, put the rice and the water in a saucepan. Season with salt and the turmeric powder. Bring to the boil briefly and then reduce the heat. Simmer with the lid closed until cooked.
- Add the condensed milk to the vegetable sauce and bring to the boil briefly. Add the tomato paste and the processed cheese. Simmer until the cheese has melted. Add the garlic puree. Bring everything to the boil again briefly. Take the medallions out of the oven and serve with the sauce and yellow rice.
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