John Myers
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Marion’s Turkey Breast with Cream Mushroom and Carrot Spaghetti
The perfect marion’s turkey breast with cream mushroom and carrot spaghetti recipe with a picture and simple step-by-step instructions.
Carrot spaghetti
- 1 bunch Organic carrots
- 1 small Chopped onion
- 1 pinch Salt
- 1 pinch Sugar
- 1 pinch Crush peppercorns
- 1 bunch Chopped parsley
Marion’s turkey breast with cream mushrooms
- 500 g Turkey breast
- 100 g Mildly smoked bacon
- 500 g Mushrooms brown
- 1 Chopped onion
- 1 Garlic cloves chopped
- 0,125 liter White wine
- 200 Milliliters Cream 10% fat
- 1 pinch Salt
- 1 pinch Crush peppercorns
- 0,5 Teaspoon (level) Paprika spice
- 1 pinch Curry
- 1 bunch Herbs of Provence
- Wash the carrots and cut into thin strips with a little lemon juice, then mix well, put the carrots aside.
- Wash the turkey breast, pat dry and cut into cubes. Heat the oil in a wok pan and fry the turkey breast. Cut the breakfast bacon into small cubes, add the chopped onions and garlic cloves and sweat with them.
- Heat some butter in a saucepan and sauté the chopped onions lightly, add the carrots, salt, pepper and sugar and cook with the lid slightly open for about 10-15 minutes over low heat. Finally fold in the chopped parsley and you’re done.
- Deglaze turkey breast with white wine and simmer a little. Stir in quarter-cut mushrooms and pour cream over them, simmer for 10-15 minutes over low heat. Fold in the herbs of Provence and bring to the boil once. With salt, pepper, paprika and curry Season to taste and you’re done.
- As a side dish: Best natural or wild rice, rosemary potatoes, possibly even pasta. Good Appetite
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