Zucchini – Turkey – Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey breast
- 1 large onion (s)
- 500 g zucchini
- 500 g mushrooms, fresh
- 100 g bacon, lean, diced
- 1 dash white wine
- 1 cup crème fraîche
- 1 tablespoon oil
- 1 chilli pepper (s), dried, more if required
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash the turkey breast, pat dry and cut into bite-sized strips. Peel the onion and cut into fine cubes. Put in a freezer bag. Add salt, pepper and the grated, dried chilli pepper. Knead vigorously (be careful not to crush the meat!). Clean the mushrooms and cut into slices. Wash the zucchini and cut into strips. Heat the oil in a large pan and drain the bacon in it. Add the onion and sweat until translucent. Then add the turkey strips, let them brown a little and then add the vegetables. Deglaze with the wine and stir in the crème fraiche.
- If necessary, add the seasoning and mix in the parsley.
- Serve with ribbon noodles.
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