Turkey and milk turkey ragout

Name: Turkey and milk turkey ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Turkey Breast; 7-10 Tbsp Salt; 1 bunch of greens; 500 g Mairübchen; 1 TABLESPOON Oil; 2 (approx. 200 g) blanched veal sausages; 1 collar Spring onions; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 125 g frozen peas; 7-10 Tbsp Pepper; 7-10 Tbsp Cress and pink pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Turkey Breast
7-10 Tbsp Salt
1 bunch of greens
500 g Mairübchen
1 TABLESPOON Oil
2 (approx. 200 g) blanched veal sausages
1 collar Spring onions
30 g Butter or margarine
30 g Flour
100 g Whipped cream
125 g frozen peas
7-10 Tbsp Pepper
7-10 Tbsp Cress and pink pepper

Directions

1
Wash the meat and place in 3/4 litre of boiling salted water. Cover and cook over low heat for about 30 minutes. Clean, wash and peel the soup greens, if necessary, cut them into large pieces and add them to the meat.
2
Peel the turnips and cut into slices. Heat the oil in a pan. Press the meat out of the skin as small dumplings into the pan and fry it for about 4 minutes, turning it over. Remove meat from the stock.
3
Pour broth through a sieve, collecting liquid. Bring the stock to the boil. Add the turnips, cook for about 10 minutes and remove. Clean, wash and chop the spring onions. Melt the fat in a saucepan.
4
Sweat flour in it. Deglaze with the stock and cream while stirring. Add peas and spring onions and simmer for about 5 minutes. Season to taste with salt and pepper. Cut meat into pieces. Add turnips, meatballs and meat to the sauce and warm up.
5
Arrange the turkey and turkey mackerel ragout on plates. Sprinkle with cress and pink berries. Roast potatoes taste good with it.