in Recipes

Turkey and vegetable ragout

updated

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Ingredients for 4 servings:

  • 250 g carrot(s), peeled and sliced
  • 250 g mushrooms, cut into slices
  • 150 g sugar snap peas, cut diagonally in half
  • 750 g turkey breast, cut into cubes
  • 4 tbsp oil, for frying
  • 400 ml vegetable stock
  • 3 tsp mustard, grainy
  • 200 ml sweet cream
  • some cornstarch, to bind
  • Pepper, fresh ground black
  • Salt

Instructions

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

Brown the meat in batches in hot oil, season with salt and pepper, remove, and set aside. Briefly fry the mushrooms in the frying fat and set aside. Bring the vegetable stock to a boil, sauté the carrots for 2 minutes, add the snow peas, and sauté for another 2 minutes. Add the cream and mustard to the vegetables and bring to a boil briefly. Then thicken with the cornstarch. Add the meat and mushrooms and bring back to a boil. Season with salt and pepper. Rice goes very well with this dish.

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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.

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