John Myers
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Carrot Pan with Turkey and Potatoes
The perfect carrot pan with turkey and potatoes recipe with a picture and simple step-by-step instructions.
For the poultry meat
- 500 g Turkey breast
- 2 tablespoon Flour
- 2 tablespoon Oil
For the vegetables
- 500 g Carrots
- 1 piece Chopped onion
- 300 Milliliters Poultry broth
- 1 teaspoon Sugar
- Salt
- Pepper
- 1 tablespoon Food starch
- 1 tablespoon Mild vinegar of your choice
- 0,5 bunch Finely chopped parsley
- 300 g Potatoes
The meat
- . . . Cut into cubes, rinse and pat dry. Roll in flour and fry in oil on all sides.
- Season with salt and pepper and remove from the pan. Keep warm.
- Boil the potatoes.
The carrots
- Peel the carrots and slice them.
- Steam the onion in the meat pan.
- Add the carrots, sprinkle with sugar, sauté, deglaze with broth and stew until done.
- Season to taste with salt and pepper. Stir in the starch with the vinegar and let it boil down.
- Add the meat to the carrots again and let it get hot. Scatter the parsley over it.
- Arrange and enjoy.
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