Spaghetti ester with turkey-white wine cream
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 2-3 Garlic cloves
- 1 bundle (150 g) Spring onions
- 250 g Carrots
- 1/2 bunch Parsley
- 500 g Turkey escalope
- 2 TABLESPOONS Oil
- 350 g Spaghetti
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 400 ml Vegetable broth (instant)
- 125 g Whipped cream
- 200 ml dry white wine
- 2 TABLESPOONS sauce thickener
- 1 pinch Sugar
- 7-10 Tbsp Parsley
Directions
- 1
Peel and chop the onion and garlic. Clean and wash spring onions and carrots. Leek onions in rings, carrots in fine cubes cut. Wash parsley, dab dry and chop finely. Wash the meat, dab dry with kitchen paper and cut into strips.
- 2
Heat oil in a pan, add meat and fry while turning. In the meantime, put spaghetti in boiling salted water and cook for about 10 minutes. Add onion, garlic, parsley, spring onions and carrots to the meat, fry briefly. Season with salt and pepper. Deglaze with stock, cream and wine. Bring to the boil and simmer at medium heat for about 5 minutes. Stir in the sauce thickener, bring to the boil again briefly, season with salt, pepper and sugar. Drain spaghetti and quench briefly. Arrange spaghetti and turkey cream on a plate.
- 3
Deglaze with stock, cream and wine. Bring to the boil and simmer at medium heat for about 5 minutes. Stir in the sauce thickener, bring to the boil again briefly, season with salt, pepper and sugar. Drain spaghetti and quench briefly. Arrange spaghetti and turkey cream on a plate. Serve garnished with parsley as desired
Nutrition Facts
690 kcal
70 g
19 g
44 g
More Delicious Recipes
