Carrot pan with turkey filet

Name: Carrot pan with turkey filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 500 g Carrots; 1 (approx. 350 g) Stalk leek (leek); 500 g Turkey filet; 2 TABLESPOONS + 50 ml oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Instant vegetable stock; 1 collar Coriander; 1 TABLESPOON roasted peanut kernels; 1 can(s) (425 ml; separation weight: 240 g) Chickpeas; 1 TABLESPOON Peanut Butter; 150 g ripened cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
500 g Carrots
1 (approx. 350 g) Stalk leek (leek)
500 g Turkey filet
2 TABLESPOONS + 50 ml oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Instant vegetable stock
1 collar Coriander
1 TABLESPOON roasted peanut kernels
1 can(s) (425 ml; separation weight: 240 g) Chickpeas
1 TABLESPOON Peanut Butter
150 g ripened cream

Directions

1
Peel and finely dice the onion and garlic. Clean, peel and wash the carrots and cut them diagonally into slices. Clean the leek, cut in half lengthwise and wash, cut into slices. Wash meat, dab dry and cut into cubes.
2
Heat 2 tablespoons of oil in a frying pan, fry the meat on all sides. Remove and season with salt and pepper. Fry the carrots, onion and garlic in the frying fat. Add 750 ml water, bring to the boil and stir in the stock.
3
Simmer at medium heat for about 6 minutes. Wash the coriander and dab dry. Puree finely with 50 ml oil and peanuts in a universal chopper, season to taste with salt and pepper. Drain the chickpeas on a sieve.
4
Add the leek and peanut butter to the pan and cook for another 5 minutes. Add meat and chick peas to the pan and heat everything up again. Season to taste with salt and pepper. Mix pesto and sour cream and add to the pan.