Turkey – fennel – ragout

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 2 bulbs of fennel
• 250 g mushrooms, small, fresh
• 2 shallots
• 100 ml white wine
• 100 ml cream
• 2 tbsp pine nuts, chopped
• Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also possible as a casserole

Cut the turkey breast into equal 1.5 cm cubes. Trim the fennel and dice it in the same way, reserving some of the fennel greens if using. Peel and finely dice the shallots. Grate or peel the mushrooms, halving any larger ones. Sear the turkey in two batches in neutral oil (sunflower oil) in a pan or wok. Remove from the pan, cover with aluminum foil, and keep warm. Add the fennel and shallots to the pan and let them brown slightly. Gradually deglaze with the white wine and season with salt and pepper. Scrape down any residue from the bottom of the pan and reduce the heat. When the white wine is completely absorbed, the fennel should still have a slight bite. Add the meat back in, then add the mushrooms, and toss well. Add the cream and chopped pine nuts and let it simmer a little longer. Sprinkle with some of the fennel greens. Serve with rice or pasta. Variations: Add a few drops of dark sesame oil to the neutral sunflower oil, or replace it entirely with olive oil. Pine nuts can also be replaced with fennel seeds. The whole thing can also be mixed with cooked rigatoni and topped with mozzarella to make a casserole.