Shredded with cauliflower rice

Name: Shredded with cauliflower rice
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Turkey escalope; 1 Carrot; 30 g Soft Apricots; 1/4 (approx. 190 g) Head Cauliflower; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 120 ml Vegetable broth; 50 g Light cream; 1 Stalk parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Turkey escalope
1 Carrot
30 g Soft Apricots
1/4 (approx. 190 g) Head Cauliflower
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
120 ml Vegetable broth
50 g Light cream
1 Stalk parsley

Directions

1
Wash the meat, dab dry and cut into strips. Peel and roughly dice the carrot. Dice the apricots. Clean, wash and finely grate the cauliflower. Heat 1 tablespoon of oil in a large frying pan. Sauté the meat in it while turning.
2
Season with salt and pepper and remove from the pan.
3
Add the carrots to the frying fat and fry for 2-3 minutes, turning them over. Season with salt, pepper and curry. Add meat again, add apricots and deglaze with broth and crème légère, bring to the boil, cover and cook for about 5 minutes.
4
Heat 1 tablespoon of oil in another pan, stir-fry the cauliflower for about 3 minutes, season with salt and pepper. Wash the parsley, shake dry and chop finely, except for something to garnish.
5
Season the shredded meat again. Serve the cauliflower rice and turkey strips. Sprinkle the cauliflower with curry, sprinkle parsley on the cutlets and garnish.