Greek casserole

Name: Greek casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Turkey meat (from the leg); 2 Onions; 2 Garlic cloves; 250 g Potatoes; 200 g Courgette; 3 Tomatoes; 1 can(s) (425 ml) Italian white beans; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml dry white wine; 3/8 l Tomato juice; 1 Branch rosemary; 1/2 bunch Thyme; 1/2 bunch Oregano

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Turkey meat (from the leg)
2 Onions
2 Garlic cloves
250 g Potatoes
200 g Courgette
3 Tomatoes
1 can(s) (425 ml) Italian white beans
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml dry white wine
3/8 l Tomato juice
1 Branch rosemary
1/2 bunch Thyme
1/2 bunch Oregano

Directions

1
Wash the turkey, dab dry and cut into large cubes. Peel onions and cut into slices. Peel garlic and press it through a garlic press. Peel, wash and quarter potatoes.
2
Clean, wash and cut the zucchini into small pieces. Wash, clean and cut the tomatoes into eighths. Rinse and drain the beans. Heat 2 tablespoons of oil. Fry onions, zucchini and half of the garlic for about 5 minutes while turning.
3
Season with salt and pepper and remove. Heat the remaining oil in the frying fat. Fry the turkey meat over a high heat, turning it over and turning it golden brown. Season with salt, pepper and remaining garlic.
4
Add potatoes and tomatoes and fry for another 5 minutes. Deglaze with white wine, 1/8 l water and tomato juice. Cover and cook for about 20 minutes. Add zucchini, onions and bean seeds and braise for another 5 minutes.
5
Wash herbs, pluck off leaves, chop roughly and stir in. Season everything again with salt and pepper.