Baked potatoes with vegetable ragout filling
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking potatoes (à approx. 200 g)
- 300 g Carrots
- 300 g Broccoli
- 1 medium onion
- 1 Garlic clove
- 200 g Chanterelles
- 350 g Turkey escalope
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 ml Vegetable broth (instant)
- 1 TEASPOON dried oregano
- 200 g Whipped cream
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Oregano
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes, wrap in aluminium foil and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. 30 minutes before the end of the cooking time, peel, clean, wash and cut the carrots into pieces.
- 2
Cut the broccoli florets from the stems and wash them. Peel onion and garlic and chop finely. Clean and wash the chanterelles. Wash the turkey meat, dab dry and cut into cubes. Heat oil in a frying pan, fry turkey cubes in it until golden brown, season with salt and pepper and remove.
- 3
Sauté the onions in the frying fat. Add carrots, chanterelles and broccoli and fry briefly. Deglaze with stock, stir in dried oregano and cook covered for 8-10 minutes. Deglaze with cream and season to taste with salt, pepper and 1 pinch of sugar.
- 4
Bring to the boil, remove from heat and stir in the sauce thickener. Bring to the boil again and let it boil down for about 2 minutes. Remove the potatoes from the foil, cut them crosswise and open a little. Spread vegetable ragout on top and serve garnished with oregano.
Nutrition Facts
460 kcal
34 g
22 g
29 g
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