Colorful turkey and vegetable pan

Ingredients for 6 servings:

• 500 g mushrooms, fresh
• 400 g turkey or chicken
• 250 ml Cremefine for cooking, 8% fat
• ½ large bell pepper(s)
• 2 tsp stock powder
• 4 tbsp soy sauce
• 2 tbsp herb cream cheese
• 3 handfuls of broccoli and cauliflower in yogurt sauce, frozen
• 150 ml water, hot
• some sauce thickener, if necessary

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

simple and delicious

Clean and slice the mushrooms. Clean the bell pepper and cut into strips or cubes—whichever you prefer. Heat a little oil in a pan. When the pan is hot, fry the mushrooms. Meanwhile, clean the meat and cut it into bite-sized pieces. When the mushrooms are almost done, add the sliced ​​bell pepper and fry for about 5 minutes. After about 5 minutes, remove the mushrooms and bell pepper from the pan. Then add the meat to the hot pan and fry until golden brown. Once the meat has taken on a nice color, return the mushrooms and bell pepper to the pan, then add the Cremefine. Rinse the bottle with a little hot water and pour it into the pan. Season with 1-2 teaspoons of vegetable or chicken broth, add four tablespoons of soy sauce, and two large tablespoons of herb-flavored cream cheese. When the sauce has the perfect consistency for you, add the cauliflower and broccoli. If necessary, you can add a little thickener to make the sauce nice and thick. Stir well, then increase the heat again until it’s boiling, then cover and turn off the stove, but leave the pan on the hot plate. Let it simmer for about 30 minutes, and the vegetables should be cooked through. Serve with pasta, rice, potatoes, or a slice of delicious bread.