- 800 g Sliced turkey
- 2 Pc. Onion
- 250 g Frozen peas
- 150 ml White wine dry
- 150 ml Water
- 600 ml Cream
- 150 g Parmesan
- 2 teaspoon Instant vegetable broth
- Dice the onion.
- Heat 1 tablespoons of oil in a pan and fry the meat lightly brown over high heat, adding salt. Take the meat out of the pan. Braise the peas with the onions in 1 tablespoon of oil.
- Deglaze with white wine and let it boil down almost completely. Pour in the stock and cream, bring to the boil. Season to taste with salt and pepper and broth.
- Mix the Parmesan with the meat in the sauce and let it reduce slightly. Season again with salt, pepper and broth.