John Myers
Contents
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Ingredients
- 1 Yellow pepper
- 1 Red pepper
- 2 Fresh shallots
- 360 g Turkey breast
- 2 tbsp Oil
- Salt and pepper
- 1 tsp Sweet paprika
- 2 tbsp Paprika paste
- 200 ml Vegetable broth
- 5 Stems Parsley
- 300 ml Milk
- 300 ml Vegetable broth
- 70 g Polenta semolina
- 1 tbsp Butter
- 20 g Finely grated mountain cheese
Instructions
- Clean and quarter the peppers and cut into pieces about 1-2 cm wide. Peel the shallots, halve and cut into wedges.
- Cut the meat into 2-3 cm wide pieces with 1 tablespoon of oil in a hot pan and fry for 2-3 minutes until light brown. Remove from the pan.
- 1El oil in the hot pan, fry the paprika pieces and shallots in it. Season with salt and paprika powder. Add the paprika pulp and fry briefly. Deglaze with the stock, bring to the boil. Add the meat, cover everything over a mild heat for 10 minutes Season the pepper.
- For the parsley polenta: finely chop the parsley leaves. Bring the milk and vegetable stock to the boil in a saucepan. Stir in the polenta semolina while stirring and simmer for 1 minute over a mild heat, stirring constantly (be careful, it splatters!). Remove the polenta from the heat. Stir in the butter and mountain cheese. Season to taste with salt and pepper. Mix in the parsley. Place on plates with turkey breast and paprika vegetables and serve garnished with some parsley.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 2.4gProtein: 7.8gFat: 7.5g
