Spring vegetable ragout with turkey

Name: Spring vegetable ragout with turkey
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Turkey Breast; 200 g Mushrooms; 300 g Carrots; 400 g Kohlrabi; 1 medium onion; 400 g baby potatoes; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Flour; 250 ml dry white wine; 3 TSP Instant vegetable stock; 250 g Sweet peas; 1 Pot of chervil; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Turkey Breast
200 g Mushrooms
300 g Carrots
400 g Kohlrabi
1 medium onion
400 g baby potatoes
2 TABLESPOONS Oil
2-3 TABLESPOONS Flour
250 ml dry white wine
3 TSP Instant vegetable stock
250 g Sweet peas
1 Pot of chervil
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the meat, dab dry and cut into cubes. Clean, grate and slice the mushrooms. Peel and wash the carrots, cut them in half lengthwise and cut them into slices. Clean, peel and cut kohlrabi into pieces. Peel and chop onion. Peel and wash potatoes.
2
Halve according to size. Heat oil in a large pot. Brown the meat all around. Add mushrooms and fry them. Take out meat and mushrooms. Sauté diced onions in the frying fat. Dust with flour, sweat briefly, add 600 ml water and wine while stirring. Stir in stock. Add carrots, potatoes and kohlrabi and cook covered for about 15 minutes. Wash and clean the sugar snap peas and cook for the last 5 minutes. Wash the chervil, dab dry, put something aside for garnishing. Finely chop the rest.
3
Stir in stock. Add carrots, potatoes and kohlrabi and cook covered for about 15 minutes. Wash and clean the sugar snap peas and cook for the last 5 minutes. Wash the chervil, dab dry, put something aside for garnishing. Finely chop the rest. Add meat, mushrooms and crème fraîche to the ragout. Season to taste with salt and pepper. Garnish with chervil