Turkey Vegetable Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s), peel and cut into slices
- 250 g mushrooms, cut into slices
- 150 g suar snap peas, cut in half diaonally
- 750 g turkey breast, cut into cubes
- 4 tablespoon oil, for frying
- 400 ml vegetable stock
- 3 teaspoons mustard, grainier
- 200 ml sweet cream
- some cornstarch to tie
- Pepper, freshly mixed with black
- salt
Print Recipe
Pin Recipe Instructions
- Fry the meat vigorously in portions in hot oil, season with salt, pepper, remove and set aside. Briefly fry the mushrooms in the frying fat and set aside. Bring the vegetable stock to the boil, steam the carrots in it for 2 minutes, add the snow peas and steam for another 2 minutes. Add the cream and mustard to the vegetables, bring to the boil briefly. Then bind with mixed cornstarch. Add meat and mushrooms, bring to the boil again and season with salt and pepper.
- Rice tastes very good with it.
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