Turkey and zucchini ragout

Ingredients for 1 servings:

• 2 turkey schnitzels, 200 g
• 1 small zucchini
• 1 shallot(s)
• 1 tsp coconut oil
• 1 cup of sweet cream, 200 g
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low in histamine and nickel

Cut the turkey cutlets and zucchini into strips. Dice the shallot. Sauté the zucchini in coconut oil, add the shallot, and season lightly with salt. After 5 minutes, remove the vegetables from the pan, brown the turkey strips in the pan, and season with salt. I turned the salt mill about 6 to 8 times in total. When the meat is almost cooked, add the cream and let it reduce slightly. Return the vegetables to the pan and heat through. I cooked for about 20 minutes, but on a lower heat. Of course, you can add spices, herbs, or other vegetables according to your palatability. Organic cream always thickens nicely, but regular cream may vary. Rice, pasta, or bread are suitable as a side dish.