Turkey medallions with herb cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots. Halve cabbage and cut out the stalk. Quarter cabbage, cut into strips, wash and drain. Peel and dice the onion.

2. 2

   Wash the herbs, dab dry, put some chervil aside for garnishing, cut the rest finely. Mix cream cheese with the herbs, season with salt and pepper. Wash the meat, dab dry, cut a pocket on the side.

3. 3

   Fill the meat with approx. 2/3 of the cream cheese, tuck in. Season with salt and pepper. Wash potatoes thoroughly, cook in boiling salted water for about 20 minutes. Heat 2 tablespoons of oil in a frying pan, fry the meat all around.

4. 4

   Fry at low heat for 10-12 minutes, turning several times. Heat 1 tablespoon of oil, fry the carrots over medium heat for about 5 minutes, turning them over. Add the onion and steam briefly. Add cabbage, add 250 ml water, bring to the boil.

5. 5

   Stir in 1 teaspoon of stock, cover and cook for about 10 minutes. Remove meat from the pan, keep warm. Add 250 ml of water to the hot broth, bring to the boil. Stir in 1 teaspoon of stock and the remaining cream cheese, let simmer for 2-3 minutes.

6. 6

   Drain the potatoes. Season vegetables and sauce with salt and pepper. Serve everything with the meat.

Nutrition Facts

KCAL
570 kcal

CARBS
39 g

FATS
22 g

PROTEINS
49 g