Turkey and vegetable ragout

Name: Turkey and vegetable ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Carrots; 250 g Mushrooms; 150 g Sweet peas; 600 g Turkey breast fillet; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/8 l Vegetable broth (instant); 2 TEASPOONS grainy mustard; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Carrots
250 g Mushrooms
150 g Sweet peas
600 g Turkey breast fillet
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/8 l Vegetable broth (instant)
2 TEASPOONS grainy mustard
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
1/2 bunch Chervil

Directions

1
Clean, peel and slice the carrots. Wash and clean the mushrooms and mangetouts. Cut mushrooms into slices, halve sugar snap peas crosswise. Dice turkey breast and fry in portions in hot oil for 5 minutes each.
2
Remove and season with salt and pepper. Fry the mushrooms briefly in the frying fat. Bring the stock to the boil. Steam carrots for about 2 minutes. Add sugar snap peas and cook for another 2 minutes. Mix meat, vegetables, stock, mustard and cream and bring to the boil.
3
Add sauce thickener and bring to the boil again. Season with salt and pepper and garnish with chervil.