Poultry ragout with spring vegetables

Name: Poultry ragout with spring vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Carrots; 250 g Kohlrabi; 1/2 l Vegetable broth (instant); 100 g frozen peas; 250 g Long grain rice; 7-10 Tbsp Salt; 500 g Turkey escalope; 2-3 TABLESPOONS Oil; 1/8 l dry white wine; 125 g Whipped cream; 4-5 Tbsp sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Carrots
250 g Kohlrabi
1/2 l Vegetable broth (instant)
100 g frozen peas
250 g Long grain rice
7-10 Tbsp Salt
500 g Turkey escalope
2-3 TABLESPOONS Oil
1/8 l dry white wine
125 g Whipped cream
4-5 Tbsp sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Chervil

Directions

1
Peel and wash the carrots and cut them diagonally into thin slices. Clean, wash and cut the kohlrabi into fine slices. Boil up the vegetable stock. Cook carrots and kohlrabi for about 10 minutes.
2
After half the cooking time add peas and cook. Add rice to 500 ml boiling salted water, cover and cook for about 20 minutes. In the meantime, wash meat, dab dry and cut into medium-sized cubes.
3
Heat the oil in a frying pan, fry the meat in portions while turning for 6-8 minutes. Pour the vegetables onto a sieve and collect the broth. Mix 3/8 litres of vegetable stock, white wine and cream and deglaze the meat with it.
4
Bring to the boil. Stir in the sauce thickener and bring to the boil again briefly. Add vegetables and warm up in the sauce. Season to taste with salt and pepper. Place rice in greased moulds as desired, turn out on plates and arrange the ragout around it.
5
Serve garnished with chervil as desired.