Turkey ragout with green pepper

Name: Turkey ragout with green pepper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 2 Leek sticks (leek); 1 Onion; 7-10 Tbsp Salt; 750 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/2 l Vegetable broth (instant); 200 g Whipped cream; 1 glass (370 ml) Pumpkin (capacity 330 g, drained weight 200 g); 1 TABLESPOON green pepper; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
2 Leek sticks (leek)
1 Onion
7-10 Tbsp Salt
750 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/2 l Vegetable broth (instant)
200 g Whipped cream
1 glass (370 ml) Pumpkin (capacity 330 g, drained weight 200 g)
1 TABLESPOON green pepper
7-10 Tbsp Parsley

Directions

1
Peel, wash and slice the potatoes. Clean, wash and cut leek into rings. Peel and finely chop the onion. Cook potatoes in boiling salted water for about 12 minutes.
2
Add the leek to the potatoes 5 minutes before the end of the cooking time. In the meantime, wash the meat thoroughly and cut into pieces. Heat the oil in a casserole and fry the meat in it, turning it over.
3
Add the onions. Pour the potatoes and leek on a sieve and drain. Season meat with salt and pepper, dust with flour, turn and deglaze with stock and cream. Let it braise for about 15 minutes.
4
Pour the pumpkin on a sieve and drain. Add potatoes, leek, green pepper and pumpkin to the ragout, season again with salt and pepper. Arrange the ragout in a bowl and garnish with parsley leaves as desired.