Cream cheese, spinach and turkey strips

Ingredients for 6 servings:

• 3 tbsp olive oil
• 3 tbsp bacon cubes
• 2 onions, diced
• 1 garlic clove(s), chopped
• 1 bunch parsley, chopped
• 400 g turkey strips
• 400 g mushrooms, sliced
• 150 ml white wine
• 200 ml cream
• 250 g cream cheese
• 250 g leaf spinach, frozen
• 4 tsp vegetable stock powder
• 500 ml boiling water
• 1 tsp mustard
• 1 tbsp sugar
• 1 tsp curry powder
• 1 tbsp lime juice
• pepper
• 5 spring onions, finely chopped
• e.g. cornstarch or roux

Instructions

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

less meat, more sauce

Chop the vegetables as directed. Fry the bacon cubes in a deep frying pan or roasting tin with olive oil over medium heat, add the onions and garlic, and cook until translucent (approx. 4-5 minutes). Now add the meat and cook until lightly browned, stirring occasionally (5 minutes). Add the mushrooms and cook briefly (2-3 minutes), then deglaze with the white wine. Reduce the liquid for 4-5 minutes. Add the cream and season generously with pepper. Add the vegetable stock and top up with 500 ml of boiling water. Add the cream cheese, spinach leaves, and parsley, bring back to a boil, and season with mustard, sugar, curry powder, and lime juice. Simmer for 10 minutes, then thicken slightly with cornstarch or a roux, if desired. Finally, add the spring onions. Tips: As a little trick, you can use a hand blender to finely chop some of the mushrooms floating on the surface. This will give the sauce a more balanced flavor. You can now portion half of the sauce into small containers and freeze them. The rest will still be enough for 3-4 people. As a side dish, we like spaetzle (250 g) and an apple and carrot raw vegetable salad. This recipe is inspired by another recipe, but we like it better with less meat and more vegetables. It also freezes well.