Potato and turkey pot

Name: Potato and turkey pot
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Potatoes; 1 red, green and yellow peppers; 150 g Broccoli; 400 g Turkey breast fillet; 1 tablespoon (15 g) clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 1 sprig of rosemary; 3-4 leaves Sage; 1 dried bay leaf; 4 Juniper berries; 7-10 Tbsp some peppercorns; 2 Cloves; 1 Tea filter bag; 7-10 Tbsp Laurel

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Potatoes
1 red, green and yellow peppers
150 g Broccoli
400 g Turkey breast fillet
1 tablespoon (15 g) clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
1 sprig of rosemary
3-4 leaves Sage
1 dried bay leaf
4 Juniper berries
7-10 Tbsp some peppercorns
2 Cloves
1 Tea filter bag
7-10 Tbsp Laurel

Directions

1
Peel, wash and chop the potatoes. Clean, wash and cut the peppers into pieces. Clean, wash and cut broccoli into florets. Wash turkey breast, dab dry and dice. Heat clarified butter in a pot and fry the meat all around.
2
Add paprika, braise briefly and season with salt and pepper. Add broth and potatoes and bring to the boil. Wash the rosemary and sage, crumble the bay leaf and place in a tea filter bag together with juniper berries, peppercorns and cloves.
3
Close the bag well and add it to the turkey pot. Cover and simmer for about 10 minutes. Add broccoli and simmer for another 4-5 minutes. Season to taste with salt and pepper and remove the spice bag.
4
Spread the stew on plates and garnish with laurel as desired. Wood-fired bread tastes good with it.