Summary

Ingredients

• 600 g turkey breast, cut into cubes
• 200 g mushrooms, sliced
• 3 carrot (s), halved and sliced
• 1 kohlrabi, peeled and cut into pieces
• 1 onion (s), peeled and diced
• 400 g potato (s), small, peel and wash
• 2 tablespoons oil
• 2 tablespoon flour
• 0.25 liter ¼ white wine, drier
• 600 ml vegetable stock
• 250 g suar snap peas, cleaned
• 150 g crème fraîche or sour cream
• salt
• pepper from the grinder

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Instructions

1. Heat the oil in a saucepan and fry the meat in portions. Add the mushrooms and fry them. Then take out the meat and mushrooms.
2. Sauté the onion cubes in the frying fat, dust with flour and sweat. Add the vegetable stock and white wine while stirring. Boil. Add the carrots, kohlrabi and potatoes and cook covered for about 15 minutes. Add the snow peas five minutes before the end of the cooking time. Add the meat, mushrooms and the crème fraiche or sour cream to the ragout. Finally season with salt and pepper and serve hot.
3. kcal 510
4. E 43g
5. F 18g
6. KH 31g
7. BE 2.5