Colourful turkey and vegetable ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Roll out thinly on a floured work surface and cut out small flowers and butterflies. Whisk the egg yolk and a little water, spread the pastry pieces with it. Place the dough particles on a baking tray rinsed with cold water and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 10-12 minutes. Wash the turkey meat and pat dry.

2. 2

   Cut meat into strips. Heat oil in a pot. Fry the meat in it in portions until golden brown, season with salt and pepper and put aside. Peel the shallots and fry them in the cooking fat. Clean and wash the broccoli and divide into small florets. Add the florets to the shallots, deglaze with the broth and milk, bring to the boil and simmer for about 5 minutes. Season with 2 tablespoons of mustard. Drain the carrots, put them with the meat strips into the pot and let them simmer for another 5 minutes. Mix flour and cream until smooth, stir into the ragout and bring to the boil again. Season the ragout with Worchester sauce, remaining mustard, salt and pepper to taste.

3. 3

   Add the florets to the shallots, deglaze with the broth and milk, bring to the boil and simmer for about 5 minutes. Season with 2 tablespoons of mustard. Drain the carrots, put them with the meat strips into the pot and let them simmer for another 5 minutes. Mix flour and cream until smooth, stir into the ragout and bring to the boil again. Season the ragout with Worchester sauce, remaining mustard, salt and pepper to taste. Arrange in a bowl. Garnish with some puff pastry and serve the rest with it

4. 4

   Preparation time approx. 50 minutes