John Myers
Contents
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Ingredients
- 1 kg Potatoes
- 200 ml Milk
- 100 g Butter
- Nutmeg
- Salt
- 400 g Sliced turkey
- 250 g Mushrooms
- 0,5 cup Dry red wine
- 0,5 cup Water
- 2 tbsp Cream cheese
- 4 Garlic cloves
- 1 tbsp Freshly chopped chives
- 2 tbsp Garden herbs
- 1 box Cress (garden cress)
- Spices
- Olive oil
Instructions
- Peel the potatoes, cut into small to medium pieces and cook in salted water until tender.
- In the meantime, wash and quarter the mushrooms.
- Fry the turkey slices with a little olive oil. Peel and squeeze the garlic cloves and add to the meat. Fry briefly. Add chives, garden herbs, cress and spices.
- Add the mushrooms to the sauce and deglaze with about half a cup of water, simmer a little. Add about a shot of red wine and let it cook on a low flame.
- Drain the potatoes. Add butter, milk, nutmeg and mash everything to a pulp. Season to taste with salt.
- Now stir the cream cheese into the shredded meat, let it warm up, but don't boil it anymore.
- Arrange the mashed potatoes and shredded meat on a plate and serve.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 9.6gProtein: 2.7gFat: 5.8g
