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Rhubarb pan

updated

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Ingredients for 2 servings:

  • 400 g turkey meat
  • 1 stalk(s) rhubarb
  • 150 g mushrooms
  • 850 g asparagus, e.g. half green, half white
  • 1 pepper, red, fresh
  • 2 garlic cloves
  • 3 tbsp tomato paste
  • some salt and pepper
  • some thyme, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and delicious

Sear the turkey in a wok. No oil or fat required! Peel the asparagus and cook briefly in salted water until al dente, then drain. Meanwhile, peel the rhubarb and cut into approximately 1 cm pieces. Finely chop the mushrooms. Add the rhubarb and mushrooms to the pan with the meat and simmer over low heat. Add the asparagus. Finely chop the fresh chili pepper, press the garlic, and add it to the wok, then let it simmer with the remaining ingredients. Season with tomato paste, salt, pepper, and fresh thyme.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rhubarb pan

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