Zucchini turkey ragout

Name: Zucchini turkey ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g ribbon noodles; 7-10 Tbsp Salt; 350 g Courgette; 2 medium-sized tomatoes; 400 g Turkey filet; 1 TABLESPOON Oil; 7-10 Tbsp white pepper; 2-3 stem(s) Thyme or 1/2 teaspoon dried; 1 TABLESPOON Vegetable broth (instant); 150 g frozen peas; 1-2 TABLESPOONS sauce thickener; 2 tablespoons (30 g) ripened cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g ribbon noodles
7-10 Tbsp Salt
350 g Courgette
2 medium-sized tomatoes
400 g Turkey filet
1 TABLESPOON Oil
7-10 Tbsp white pepper
2-3 stem(s) Thyme or 1/2 teaspoon dried
1 TABLESPOON Vegetable broth (instant)
150 g frozen peas
1-2 TABLESPOONS sauce thickener
2 tablespoons (30 g) ripened cream

Directions

1
Cook the ribbon noodles in plenty of boiling salted water for about 10 minutes. Clean, wash and chop the zucchini and tomatoes. Wash the meat, dab dry and chop. Heat oil. Fry the meat in the oil for about 5 minutes until golden brown.
2
Season with salt and pepper and remove. Add the zucchini to the frying fat and fry for about 5 minutes, turning. Add tomatoes and fry briefly. Wash thyme, pluck off leaves and chop. Deglaze vegetables with 3/8 litres of water, stir in broth and thyme.
3
Add the peas and bring to the boil. Add sauce thickener and refine with cream. Season to taste with salt and pepper. Add meat to the vegetables and heat up. Arrange noodles with the turkey ragout.