Sage turkey medallions with young carrots

Name: Sage turkey medallions with young carrots
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Shallots; 150 g Mushrooms; 400 g young carrots; 7-10 Tbsp Salt; 4 Turkey medallions (approx. 50 g each; cut from the turkey fillet); 2-3 stem(s) Sage; 3 TABLESPOONS Oil; 7-10 Tbsp freshly ground coloured pepper; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Sage

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Shallots
150 g Mushrooms
400 g young carrots
7-10 Tbsp Salt
4 Turkey medallions (approx. 50 g each; cut from the turkey fillet)
2-3 stem(s) Sage
3 TABLESPOONS Oil
7-10 Tbsp freshly ground coloured pepper
7-10 Tbsp Kitchen yarn
7-10 Tbsp Sage

Directions

1
Peel the shallots. Clean the mushrooms and halve them as desired. Clean the carrots (leave a little green), wash and cook in boiling salted water for 12-14 minutes. Wash the meat and dab dry with kitchen paper. Wash the sage, dab dry and remove the leaves from the stalks.
2
Wrap sage leaves around the edge of the medallions using kitchen string. Heat the oil in a pan and cook the medallions for 2-3 minutes on each side at medium heat. Season with salt and pepper. Remove meat from the pan and keep warm. Fry the mushrooms and shallots in the frying fat for about 4 minutes, turning. Season with salt and pepper. Arrange medallions and some vegetables on two plates. Serve garnished with sage as desired. Serve the rest of the vegetables separately.
3
Fry the mushrooms and shallots in the frying fat for about 4 minutes, turning. Season with salt and pepper. Arrange medallions and some vegetables on two plates. Serve garnished with sage as desired. Serve the rest of the vegetables separately. Rice tastes good with it