Turkey and leek pot in herb sauce

Name: Turkey and leek pot in herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) giant white beans; 2 Leek sticks (leek; approx. 400 g); 125 g Sweet peas; 500 g Turkey escalope; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TEASPOONS Vegetable broth (instant); 2 stem(s) persil, ciboulette et aneth; 200 g Schmand

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) giant white beans
2 Leek sticks (leek; approx. 400 g)
125 g Sweet peas
500 g Turkey escalope
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TEASPOONS Vegetable broth (instant)
2 stem(s) persil, ciboulette et aneth
200 g Schmand

Directions

1
Rinse the beans in a sieve with cold water and let them drip off. Clean the leek, wash thoroughly and cut into 1-2 cm thick rings. Wash and clean the mangetouts. Wash the meat, dab dry and cut into pieces.
2
Peel and chop the garlic.
3
Heat the oil in a large pot. Fry the meat for 3-4 minutes until golden brown. Season with salt and pepper. Add leek and garlic and fry for 2-3 more minutes. Deglaze with 400 ml water, bring to the boil and stir in stock.
4
Add beans and sugar snap peas and simmer for another 2-3 minutes.
5
Wash the herbs, dab dry, chop finely and add to the stew with the sour cream. Bring to the boil. Season turkey and leek pot with salt and pepper. Rice tastes good with it.