Turkey medallions with balsamic carrots

Name: Turkey medallions with balsamic carrots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Pot of chervil; 1 kg Carrots; 600 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 50 ml Balsamic vinegar; 1 TABLESPOON Sugar; 1 TABLESPOON Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Pot of chervil
1 kg Carrots
600 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
50 ml Balsamic vinegar
1 TABLESPOON Sugar
1 TABLESPOON Oil

Directions

1
Wash the chervil, dab dry and pluck the leaves from the stems. Peel carrots and cut them into long sticks. Wash the meat, dab dry and season with salt and pepper. Melt fat in a pot and fry carrots in it. Deglaze with vinegar, season with salt and sugar.
2
Stir in 1/3 chervil leaves. Keep carrots warm. Heat oil in a pan. Cover the meat with 1/3 of the chervil leaves and fry for about 3 minutes on each side. Arrange on plates and garnish with the last 1/3 of the chervil leaves