Turkey strips with asparagus and broccoli

Name: Turkey strips with asparagus and broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g white asparagus; 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 kg Potatoes; 4 Turkey escalope (approx. 150 g each); 2 medium-sized onions; 150 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 300 ml Milk; 7-10 Tbsp Nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g white asparagus
500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 kg Potatoes
4 Turkey escalope (approx. 150 g each)
2 medium-sized onions
150 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 heaped tbsp. flour
300 ml Milk
7-10 Tbsp Nutmeg

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Clean and wash the broccoli and cut into florets. Approx. 3⁄4 Boil up l lightly salted water with some sugar.
2
Cover the asparagus pieces and cook them for about 10 minutes. Cook the broccoli for about 5 minutes. Drain the vegetables, collect the stock and measure approx. 400 ml.
3
Peel, wash and coarsely chop the potatoes. Cover and cook in salted water for about 20 minutes. Wash the meat, dab dry and cut into strips. Peel and chop onions. Clean, wash and thinly slice the mushrooms.
4
Heat the oil in a coated pan. Brown the meat in it all around, season and take it out. Sauté onions and mushrooms in the frying fat. Add flour and sauté. Stir in asparagus stock and 100 ml milk.
5
Bring the sauce to the boil and simmer for about 5 minutes.
6
Heat 200 ml of milk for the puree. Drain the potatoes. Add milk and mash everything finely. Season to taste with salt and nutmeg. Heat meat, broccoli and asparagus in the sauce. Season the shredded meat with salt and pepper.
7
Serve with puree.