Light turkey

Ingredients for 3 servings:

• 300 g turkey schnitzel
• 1 onion(s)
• ½ lemon(s), untreated
• ½ bunch tarragon
• 600 g asparagus, green
• 300 g tomatoes
• 250 g long grain rice
• salt and pepper
• 1 tbsp olive oil
• 2 tbsp vegetable broth
• 100 g crème fraîche
• 1 pinch(s) of sugar

Instructions

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

Turkey in summer bed

A bit time-consuming, but worth the effort. Cut the meat into small strips along the grain. Chop the onions, as finely as possible. Squeeze the lemons and wash the tarragon in lukewarm water, shake dry, and finely chop the leaves. Trim the woody ends of the asparagus spears and cut the rest into finger-thick pieces. Briefly blanch the tomatoes and remove the skin. Then cut it into small cubes. The rice should only be cooked. Bring to a boil briefly and then simply cook for about 20-23 minutes so that it retains a bit of a grain. Meanwhile, slowly heat the oil in a pan and fry the meat strips with the tarragon over medium heat, stirring constantly, for about 3 minutes until lightly browned. Then remove from the pan immediately and set aside on a plate. Now add the asparagus, onions, and lemon zest to the pan and fry. Add the stock with the lemon juice and bring to a boil briefly. Cover the vegetables and cook over medium heat for about 5 minutes, until just tender. Add the meat and crème fraîche, stirring continuously and heating gently – do not let it boil again! Season to taste with salt and pepper. Divide the ingredients among warmed plates and cover. Add the tomatoes to the pan and simmer over high heat, stirring constantly. Season to taste with sugar, salt, and pepper, and stir in the rice. Serve next to the turkey ragù.