Potatoes with broccoli and turkey ragout

Name: Potatoes with broccoli and turkey ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Potatoes (200-250 g each); 400 g Turkey Breast; 2 medium-sized onions; 250 g Broccoli; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 7-10 Tbsp white pepper; 1/8 l Milk; 125 g Herbal cream fraîche; 1-2 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Sunflower seeds; 7-10 Tbsp grated Gouda cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Potatoes (200-250 g each)
400 g Turkey Breast
2 medium-sized onions
250 g Broccoli
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
7-10 Tbsp white pepper
1/8 l Milk
125 g Herbal cream fraîche
1-2 TABLESPOONS sauce thickener
1-2 TABLESPOONS Sunflower seeds
7-10 Tbsp grated Gouda cheese

Directions

1
Wash potatoes thoroughly and boil in water for 35-40 minutes
2
Wash the meat, pat dry and cut into small cubes. Peel and chop the onions. Clean and wash the broccoli and cut into very small florets. Peel thick stems and cut into thin slices. Cover the brockoli and cook in 1/4 l boiling salted water for about 5 minutes. Take out, keep stock
3
Heat the oil. Fry meat and onions for about 5 minutes, turning them over. Season with salt and pepper. Deglaze with vegetable stock, milk and crème fraîche. Bring to the boil and thicken with sauce thickener. Add brockoli and reheat
4
Roast sunflower seeds. Drain the potatoes, cut lengthwise and roast with the Ra-
5
gout dress. Sprinkle with sunflower seeds and possibly cheese
6
Drink: cold beer