Turkey medallions au gratin on colourful vegetable noodles

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the turkey fillets, dab dry and cut into six to eight medallions about three centimetres thick. Heat the oil. Fry the medallions for eight minutes on both sides. Peel and finely chop the onion and garlic.

2. 2

   Clean the spinach and wash it thoroughly. Season medallions with salt and pepper and remove. Sauté onions and garlic in frying fat. Add dripping wet spinach and cook covered for three minutes.

3. 3

   Season to taste with salt and pepper and drain on a sieve. Grate cheese. Place turkey medallions on a greased baking tray and spread the spinach on top. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 10-12 minutes.

4. 4

   Put the pasta in plenty of boiling salted water and cook for 10-12 minutes. Clean, wash and cut carrots into long sticks. Wash the chives. Add the carrots five minutes and the chives one minute before the end of the cooking time to the noodles and cook.

5. 5

   Drain the pasta mixture. Arrange on a plate with the gratinated medallions and serve.