Spring Vegetable Pan with Turkey Sticks

Name: Spring Vegetable Pan with Turkey Sticks
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Turkey Breast; 500 g green asparagus; 150 g Sweet peas; 150 g cherry tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Poultry broth; 2 TEASPOONS sauce thickener; 200 g Double cream cream cheese; 2 TEASPOONS Mustard; 1/4 Pot of chervil; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Turkey Breast
500 g green asparagus
150 g Sweet peas
150 g cherry tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Poultry broth
2 TEASPOONS sauce thickener
200 g Double cream cream cheese
2 TEASPOONS Mustard
1/4 Pot of chervil
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry and cut into strips. Wash the asparagus and cut off the woody ends. Halve asparagus lengthwise and cut into pieces at an angle. Wash pods, dab dry and cut diagonally into strips.
2
Wash the tomatoes, dab dry and cut in half. Heat the oil in a pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper and remove. Add asparagus to the hot frying fat and fry for 3-4 minutes, season with salt and pepper and remove.
3
Deglaze the hot frying set in the pan with broth, bring to the boil, stir in the sauce thickener, cream cheese and ##mustard##. Add meat, ##tomatoes##, mangetouts and asparagus, simmer for 1-2 minutes.
4
Wash the chervil, dab dry, pluck the leaves from the stems, chop finely and stir in. Season everything with salt, pepper and sugar. Serve with ##rice## or roasted bread.