Turkey ragout

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the turkey breast, dab dry and cut into cubes. Fry in hot oil, turning golden brown. Season with salt and pepper. Dust with flour. Deglaze with 3/4 litre water. Cover and cook for about 20 minutes.

2. 2

   In the meantime clean and wash the Brussels sprouts, possibly halve them. Cook in boiling salted water for 15-20 minutes. Boil 2-3 litres of salted water, add spaetzle and cook for 15-20 minutes. Coarsely chop the walnut kernels. Peel, wash and finely dice the carrots and add them to the Brussels sprouts 3-5 minutes before the end of the cooking time. Peel and finely chop the onions. Clean and wash the chanterelles. Sauté onions in 1-2 tablespoons of hot fat. Add chanterelles and fry for about 5 minutes. Season with salt and pepper. Drain the sprouts and carrots and toss in the frying fat for a short time. Deglaze with 100 g cream and add to the turkey breast.

3. 3

   Sauté onions in 1-2 tablespoons of hot fat. Add chanterelles and fry for about 5 minutes. Season with salt and pepper. Drain the sprouts and carrots and toss in the frying fat for a short time. Deglaze with 100 g cream and add to the turkey breast. Whisk remaining cream and egg yolk and add to the ragout. Season to taste with salt, pepper, mustard and marjoram. Rinse spaetzle with cold water. Melt remaining fat and roast walnuts briefly in it. Add the spaetzle and toss in the fat. Arrange ragout and spaetzle on plates. Garnish with parsley

4. 4

   Season to taste with salt, pepper, mustard and marjoram. Rinse spaetzle with cold water. Melt remaining fat and roast walnuts briefly in it. Add the spaetzle and toss in the fat. Arrange ragout and spaetzle on plates. Garnish with parsley

Nutrition Facts

KCAL
840 kcal

CARBS
59 g

FATS
38 g

PROTEINS
68 g