Turkey medallions on vegetables in a Roman pot in a Parmesan-ginger sauce

Ingredients for 3 servings:

• 400 g turkey breast fillet(s)
• 1 large bell pepper(s)
• 8 cocktail tomatoes
• 2 pieces ginger root, thumb-sized
• 400 g potatoes
• 1 large carrot(s)
• 2 tbsp chicken broth (soup paste)
• 4 garlic cloves
• 1 m.-sized onion(s)
• 2 small zucchini
• 80 g Parmesan, freshly grated
• 1 cup of cream
• salt and pepper
• 1 pinch of chili powder
• 1 tbsp basil, chopped
• 1 bunch of spring onions
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Rinse the earthenware pot with water. Cut all vegetables into pieces or cubes. Finely dice the ginger, onion, garlic, and spring onions. Grate the Parmesan cheese. Wash the turkey fillet, pat dry, and halve lengthwise. Then cut into approximately 1.5 cm thick slices. For the sauce, heat a tablespoon of olive oil in a saucepan and sauté the garlic, onion, and spring onions until translucent. Pour in the cream and add the chicken soup paste. Once it has dissolved, add the ginger and grated Parmesan cheese. Stir well occasionally and bring to a boil briefly. Finally, add the basil and season with salt, pepper, and chili. Then remove the pot from the heat. Heat the remaining oil in a pan and briefly sear the turkey medallions on both sides. Remove the earthenware pot from the water bath. Add all the diced vegetables and mix. Add the meat pieces on top. Pour the sauce over the vegetables, cover, and place in the still-cold oven. Cook at 200°C fan-assisted oven or 220°C conventional oven for 1 1/2 – 2 hours. Check the potatoes occasionally to see if they’re cooked through.