Turkey and carrot goulash with snow peas and spring onions in light mustard sauce with rice

Name: Turkey and carrot goulash with snow peas and spring onions in light mustard sauce with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 400 g Carrots; 125 g Sweet peas; 4 Spring onions; 400 g Turkey breast fillet; 2 TABLESPOONS Oil; 1 1/2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 400 ml Poultry or vegetable broth; 75 ml Milk; 4-5 Stem(s) Parsley; 2-3 TABLESPOONS coarse mustard; 50 g Whipped cream; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
400 g Carrots
125 g Sweet peas
4 Spring onions
400 g Turkey breast fillet
2 TABLESPOONS Oil
1 1/2 TABLESPOONS Butter
2 TABLESPOONS Flour
400 ml Poultry or vegetable broth
75 ml Milk
4-5 Stem(s) Parsley
2-3 TABLESPOONS coarse mustard
50 g Whipped cream
7-10 Tbsp black pepper
7-10 Tbsp Sugar

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and slice the carrots. Clean the pods. Clean and wash spring onions and cut into large pieces. Wash the meat, dab dry and cut into bite-sized pieces.
2
Heat the oil in a frying pan. Brown the meat in it for about 2 minutes all around, take it out. Add the carrots and spring onion and fry for approx. 2 minutes, turning over, and remove. Put butter into the roaster and melt in it.
3
Add the flour while stirring. Deglaze with stock and milk and simmer while continuing to stir until the sauce is lightly thickened. Add meat, carrots and pods and simmer for 4-5 minutes, stirring occasionally.
4
Meanwhile wash the parsley, pluck off the leaves and cut them finely. Stir in mustard, cream and spring onion and simmer for about 2 minutes. Season to taste with salt, pepper and possibly a little sugar. Stir in half parsley and arrange on plates with rice.
5
Sprinkle with the rest of the parsley.