Stuffed onions
easy
90 mins
90 mins
Ingredients
- 600 g Turkey Breast
- 1/4 l White wine
- 7-10 Tbsp Juice of 2 lemons
- 4 TABLESPOONS Soy sauce
- 4 medium sized vegetable onions
- 250 g Carrots
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 1/2 package (150 g) frozen peas
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and cut into cubes. Mix white wine, lemon juice and soy sauce. Leave the meat to soak for about 30 minutes. In the meantime, peel onions, cut off lid and hollow out.
- 2
Finely chop the lid and the hollowed out parts. Peel carrots and cut into fine slices. Dab the meat dry, keep the marinade. Fry chopped onions in hot oil. Add meat and fry until brown.
- 3
Season with salt and pepper. Deglaze with the marinade, cover and cook for about 40 minutes. After 30 minutes add cream, carrots and peas. Meanwhile cook hollowed onions in little boiling water for about 15 minutes.
- 4
Then take out and let drain. Bind the ragout with sauce thickener. Season to taste again. Stuff the onions with it and arrange on a plate garnished with parsley. Add the rest of the ragout.
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