Turkey filet with hazelnut spaetzle

Name: Turkey filet with hazelnut spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Finger carrots; 125 g small mushrooms; 75 g streaky smoked bacon; 1 Onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Turkey medallions (approx. 75 g each); 400 g fresh egg spaetzle (refrigerated shelf); 2 TABLESPOONS Butter; 2 TABLESPOONS Hazelnut flakes; some stem(s) Parsley; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Finger carrots
125 g small mushrooms
75 g streaky smoked bacon
1 Onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Turkey medallions (approx. 75 g each)
400 g fresh egg spaetzle (refrigerated shelf)
2 TABLESPOONS Butter
2 TABLESPOONS Hazelnut flakes
some stem(s) Parsley
baking paper

Directions

1
Peel the carrots, leave a little green and wash them. Clean, clean and slice the mushrooms. Cut bacon into small cubes. Peel and chop onion. Heat oil in a pan.
2
Brown the mushrooms, bacon and onion in it, season with salt and pepper and take it out. Fry the turkey medallions in the cooking fat all around. Season with salt and pepper. Line a baking tray with baking paper.
3
Place turkey medallions on top and spread the mushroom mixture on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Cook the carrots in boiling salted water for about 5 minutes.
4
Put the spaetzle in boiling water and let it steep for 1 minute. Drain on a sieve. Melt the butter in the pot, toss the spaetzle and hazelnut flakes in it. Wash parsley, dab dry, chop and sprinkle over the spaetzle.
5
Arrange turkey medallions, carrots and spaetzle on plates.