Autumnal poultry pan

Ingredients for 2 servings:

• 2 carrots, sliced
• 1 stalk(s) leek, sliced
• 1 onion(s), diced
• 1 cup celery, diced
• 250 g mushrooms, preferably mixed, sliced
• 3 cloves garlic, sliced
• 2 turkey cutlets, cut into thin strips
• Flour
• Fat, for frying
• 1 firm pear(s) or quince
• 2 cups chicken broth or vegetable broth
• 2 portions of tagliatelle, wide, cooked al dente
• 1 tbsp celery leaves or parsley, finely chopped
• 2 tbsp cream
• salt and pepper
• chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetables, meat and fruit

Coat the turkey cutlets in flour and fry them in a little fat. Remove from the pan. Braise the cleaned vegetables, except for the pear or quince, in the pan for about 10 minutes. Pour in the stock. Season with salt and pepper as desired. Stir in 1 pinch of chili powder. Peel, core and eighth the peeled pear. Add to the vegetables in the pan. After another 5 minutes of braising, fold in the meat and the cooked tagliatelle. Mix in the cream and celery leaves and let it simmer briefly. Tip: The vegetable measurements are approximate. Carrots and leeks are not always the same size. You can also use a bunch of fresh soup vegetables if you don’t want to buy more vegetables. For example, I brown the meat in olive oil with chili peppers; this gives it a spicy taste. But be careful when adding seasoning.