Cucumber and turkey ragout in dill cream
easy
40 mins
40 mins
Ingredients
- 1 baby onion
- 1 kg Gherkins
- 1-2 Carrots
- 500 g Turkey Breast
- 200-250 g Long grain rice
- 7-10 Tbsp salt, white pepper, 1-2 tablespoons oil
- 100 g Whipped cream
- 1 TABLESPOON Vegetable broth (instant)
- 1 collar Dill
- 2 TEASPOONS Horseradish (a. d. glass)
- 1-2 TEASPOONS Lemon juice
- 1 pinch Sugar
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Peel onion, cucumber and carrots. Chop onion roughly. Wash cucumbers, cut them lengthwise into halves, remove seeds and cut into pieces. Wash and slice carrots. Wash and dice meat
- 2
Put rice in 400-500 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes
- 3
Fry the meat in hot oil while turning. Remove. Fry the gherkins and onion in the cooking fat. Add carrots and meat. Season with salt and pepper and add 1/2 l water and cream. Bring to the boil and stir in the stock. Cover and braise over medium heat for about 15 minutes.
- 4
Meanwhile wash the dill and cut it finely. Fold horseradish and half of the dill into the cucumber. Season with salt, pepper, lemon juice and sugar. Bring to the boil and thicken. Garnish with the remaining dill. Add rice
Nutrition Facts
480 kcal
52 g
13 g
37 g
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