Turkey filets with herb cream

Name: Turkey filets with herb cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Carrots (about 500 g); 1 (approx. 750 g) Pointed cabbage; 1 Onion; 1 collar Chervil, parsley and chives; 200 g light cream cheese (16 % fat); 7-10 Tbsp white pepper; 7-10 Tbsp Salt; 2 Turkey fillets (approx. 300 g each); 2-3 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Carrots (about 500 g)
1 (approx. 750 g) Pointed cabbage
1 Onion
1 collar Chervil, parsley and chives
200 g light cream cheese (16 % fat)
7-10 Tbsp white pepper
7-10 Tbsp Salt
2 Turkey fillets (approx. 300 g each)
2-3 TABLESPOONS Oil
2 TEASPOONS Vegetable broth
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and slice the carrots. Clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onion. Wash herbs, shake dry and chop or finely chop. Mix with cream cheese, season with pepper and salt if necessary
2
Wash the fillets, dab dry. Cut one pocket in each. Fill with approx. 2/3 cream cheese, pin and season
3
Heat 1-2 tablespoons of oil in a frying pan. Fry the fillets for 7-8 minutes on each side. Heat 1 tablespoon of oil in a saucepan. Sauté the onion until transparent. Steam carrots and cabbage briefly. Add 200 ml water and 1 tsp. broth. Bring to the boil, cover and stew for about 10 minutes
4
Keep the fillets warm. Deglaze the meat with about 200 ml water and bring to the boil. Stir in 1 teaspoon of stock and the rest of the cream cheese, let it boil down briefly. Season vegetables and sauce. Cut the meat open. Arrange everything. Serve with new potatoes