Summary

Ingredients

• 750 g carrot (s)
• 1 medium onion (s)
• 400 g turkey breast fillet (s)
• 40 g clarified butter
• 250 ml meat stock, instant
• 150 g crème fraîche
• 20 g flour
• 1 bunch parsley
• salt and pepper
• 1 pinch sugar

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Instructions

1. Cut the carrots into wedges, chop the onion. Dice the turkey fillet, fry it in clarified butter, take it out of the pan and cover it aside.
2. Sweat the onions and carrots in the frying fat. Pour in the broth and cook the carrots for 15 minutes. Stir in the creme fraiche, add the turkey cubes and cook for 5 minutes on a low heat.
3. Thicken the sauce with flour. Season to taste with salt, pepper and sugar. Chop the parsley and sprinkle over the pan. Rice goes well as a side dish.