Turkey ragout with vegetables

Name: Turkey ragout with vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 3-4 (approx. 375 g) Carrots; 1-2 (approx. 400 g) Kohlrabi; 400-500 g green asparagus; 800 g Turkey Breast; 4 Shallots or 1 onion; 7-10 Tbsp salt, black pepper; 1 tablespoon (10 g) clarified butter; 2-3 TEASPOONS Flour; 1/8 l White wine; 500-600 ml Chicken broth or poultry stock; 1 tablespoon (20 g) butter/margarine; 1/2 bunch Parsley; 2 Egg Yolk; 100 g Whipped cream; 7-10 Tbsp Chervil, lemon and; 7-10 Tbsp Orange slice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
3-4 (approx. 375 g) Carrots
1-2 (approx. 400 g) Kohlrabi
400-500 g green asparagus
800 g Turkey Breast
4 Shallots or 1 onion
7-10 Tbsp salt, black pepper
1 tablespoon (10 g) clarified butter
2-3 TEASPOONS Flour
1/8 l White wine
500-600 ml Chicken broth or poultry stock
1 tablespoon (20 g) butter/margarine
1/2 bunch Parsley
2 Egg Yolk
100 g Whipped cream
7-10 Tbsp Chervil, lemon and
7-10 Tbsp Orange slice

Directions

1
Peel and wash the potatoes. Peel, wash and slice carrots and kohlrabi. Wash the asparagus and cut the lower ends generously
2
Wash the turkey breast, pat dry and cut into cubes. Peel and finely chop the shallots
3
Cut the potatoes in half according to size and cook them covered in salted water for about 25 minutes
4
Heat clarified butter. Lightly fry the meat in it. Add shallots and sauté and season. Sprinkle with flour and sweat. Add wine and broth and bring everything to the boil. Simmer at low to medium heat for about 20 minutes
5
In the meantime, heat the fat. Fry the vegetables in it, season with salt and pepper. Add only a little water, cover and steam for 10-15 minutes.
6
Wash and chop the parsley. Whisk the egg yolks and some of the sauce stock. Then stir in the sauce and thicken it slightly. Do not let it boil anymore! Whip the cream well until semi-stiff and fold into the ragout. Season to taste again if necessary. Drain the potatoes and sprinkle with parsley. Arrange ragout and drained vegetables. Garnish with chervil, lemon and orange slices if necessary. Serve the potatoes with the ragout.