Spring strips

Ingredients for 4 servings:

• 300 g turkey breast
• 3 m.-sized carrot(s)
• 1 zucchini
• 1 clove(s) garlic
• 3 spring onions
• 3 shots of white wine
• 400 g cream
• 1 serving of instant bouillon or vegetable broth
• 100 g processed cheese, with herbs
• 5 tsp tarragon, dried
• salt and pepper
• 500 g spaetzle
• some oil for frying

Instructions

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

with turkey, carrots and zucchini in cream sauce

Cut the meat into strips and brown them vigorously in a pan with a little oil. Meanwhile, thinly slice the carrots and zucchini (using a slicer if necessary) and also slice the spring onions. Once the meat is seared on all sides, remove it from the pan and brown the carrots, zucchini, and spring onions in the pan juices. Finely dice the garlic clove and brown it too. After a few minutes, deglaze the vegetables with a splash of white wine and wait until the white wine has evaporated. Repeat this process two more times. Then add the seasoned bouillon, the processed cheese, and the cream and bring everything to a boil over low heat. Return the meat and season with the tarragon and pepper. If the sauce is too thick, thin it with a splash of water. In the meantime, cook the egg noodles according to the package instructions.