Turkey steak with vegetable sauce

Name: Turkey steak with vegetable sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 250 g Carrots; 150 g Leeks (leek); 1 TABLESPOON Butter or margarine; 250 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 200 g Noodles (e.g. fussili); 7-10 Tbsp Salt; 12 (à 40 g) Turkey Steaks; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
250 g Carrots
150 g Leeks (leek)
1 TABLESPOON Butter or margarine
250 ml Vegetable broth (instant)
7-10 Tbsp Pepper
200 g Noodles (e.g. fussili)
7-10 Tbsp Salt
12 (à 40 g) Turkey Steaks
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Defrost the peas. Peel, wash and finely dice the carrots. Clean the leek, cut into fine rings and wash. Heat the fat in a pot. Sweat carrots and leek in it.
2
Pour vegetable stock into the pot, bring to the boil and simmer for about 3 minutes. Take out half of the vegetables. Puree the rest of the vegetables in the broth. Add remaining vegetables and peas and simmer for about 3 minutes, season with pepper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown 6 turkey steaks on both sides and fry for about 2 minutes on each side.
4
Fry the rest of the steaks with 1 tablespoon of oil as well. Drain the noodles. Arrange noodles, turkey steaks and vegetable sauce on plates. Garnish with parsley.