Pepper turkey escalope with turnip leek vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into thin rings. Peel the turnip and cut into coarse leaves. Peel onion and chop finely. Heat 1 tablespoon of oil in a pot and sauté half of the onion in it. Add the rutabaga, pour on 100 ml broth and stew covered for about 10 minutes.

2. 2

   Add the leek after about 5 minutes and steam. Meanwhile wash the turkey escalopes, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the turkey escalope in it for about 6 minutes on both sides. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Remove the turkey escalope and keep it warm. Sauté the remaining onion in the frying fat, deglaze with white wine, 100 ml stock and cream and bring to the boil. Thicken slightly with sauce thickener and stir in the green pepper. Season turnip-porree-vegetables with salt and pepper and sprinkle with parsley. Arrange turkey escalopes with pepper sauce and turnip leek vegetables on a plate.

3. 3

   Remove the turkey escalope and keep it warm. Sauté the remaining onion in the frying fat, deglaze with white wine, 100 ml stock and cream and bring to the boil. Thicken slightly with sauce thickener and stir in the green pepper. Season turnip-porree-vegetables with salt and pepper and sprinkle with parsley. Arrange turkey escalopes with pepper sauce and turnip leek vegetables on a plate. Tastes good with farmhouse bread

Nutrition Facts

KCAL
600 kcal

CARBS
14 g

FATS
38 g

PROTEINS
43 g