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Celery and turkey pan with apple

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Ingredients for 2 servings:

  • 1 small celeriac
  • 1 large apple, preferably crumbly
  • 200 g turkey meat (fillet, schnitzel or goulash)
  • ½ tbsp coconut oil
  • 1 pinch of galangal
  • 1 Msp. Bertram
  • salt and pepper
  • Sugar
  • n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fruity

Peel the celery and apple, and cut each into bite-sized pieces. Wash and pat dry the turkey, also finely chop. Pour the coconut oil into a pan and melt. First, brown the turkey, then add the celery and apple, fry briefly, adding the spices just before deglazing, tossing a few times with the meat. Deglaze with water, reduce the heat, and simmer with the lid on for about 8-10 minutes, until the celery has the desired firmness and the apple has broken down. Season again if desired. (Whole-wheat) spirali go well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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