Turkey strips

Name: Turkey strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1/2 package (150 g) frozen peas; 600 g Turkey escalope; 2 medium-sized onions; 250 g Carrots; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 100 g Whipped cream; 1 glass (400 ml) Poultry stock; 1-2 TABLESPOONS light sauce binder herbs for garnishing

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1/2 package (150 g) frozen peas
600 g Turkey escalope
2 medium-sized onions
250 g Carrots
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
100 g Whipped cream
1 glass (400 ml) Poultry stock
1-2 TABLESPOONS light sauce binder herbs for garnishing

Directions

1
Cook the rice in boiling salted water for about 20 minutes. In the meantime defrost the peas. Wash the meat, dab dry and cut into thin strips. Peel onions and cut into slices.
2
Peel and wash the carrots. First cut into thin sticks and dice finely, except for a few sticks for garnishing. Fry onions in hot clarified butter until golden brown. Add the meat and fry for approx. 5 minutes while turning.
3
Season with salt and pepper. Deglaze with cream and stock. Add peas and carrot cubes. Let it boil down for about 5 minutes at high heat. Add sauce thickener, bring to the boil again and season to taste.
4
Pour the rice into cups and turn out onto plates. Serve the turkey strips with the rice. Serve garnished with fresh herbs and short blanched carrot sticks.