John Myers
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Turkey Pan with Creamy Lemon Sauce
The perfect turkey pan with creamy lemon sauce recipe with a picture and simple step-by-step instructions.
- 500 g Turkey breast
- 500 g Oil
- 500 g Salt and pepper
- 100 ml Chicken broth
- 1 size Onion red
- 1 piece Zucchini
- 1 piece Sweet peppers red
- 2 piece Carrots
- 1 piece Organic lemon
- 1 piece Salt
- 1 piece Sugar
- 250 ml Cream
- 1 tablespoon Orange jelly
- 1 tablespoon Vegeta spice
- 1 Knife point Lemongrass
- 500 g Pasta
- 1 teaspoon Mondamine powder
prepare and cut
- Wash turkey breast and pat dry, then cut into small strips – wash all types of vegetables as well, dry, peel if necessary and then slice into small strips – rub off the peel of the lemon – then cut the lemon into thin slices (for decoration)
roast meat
- Roast the turkey strips vigorously in a little hot oil – season with salt and pepper – pour a little chicken stock and cook covered for about 5 minutes
roast vegetables
- Roast the onion in a second pan in a little hot oil – add the roasted onion to the meat and then roast all the vegetables one after the other – add all the vegetables to the meat again until everything is roasted
Finish the turkey pan
- Now scoop the turkey / vegetable mixture out of the pan so that only the juice remains in the pan – pour the cream, stir well and if necessary thicken with mondamin – add lemon zest to the sauce – season with vegeta, orange jelly, lemongrass and balsamic cream
cook pasta
- In the meantime, any pasta can be cooked al dente – after cooking, pour off the water
Arrange and decorate
- Now mix the noodles thoroughly in a large pot with the turkey / vegetable mixture and the lemon sauce and serve everything immediately on the preheated plate
- Decorate the plate with dark balsamic cream – lemon wedge with a little spring onion (green!) On top – I still had some mini asparagus left over from the soup …
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