Turkey pots

Ingredients for 4 servings:

• 600 g turkey breast, cut into cubes
• 200 g mushrooms, sliced
• 3 carrots, halved and sliced
• 1 kohlrabi, peeled and cut into pieces
• 1 onion(s), peeled and diced
• 400 g potatoes, small, peeled and washed
• 2 tbsp oil
• 2 tbsp flour
• ¼ liter white wine, dry
• 600 ml vegetable stock
• 250 g sugar snap peas, cleaned
• 150 g crème fraîche or sour cream
• Salt
• Pepper from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

refreshingly light ragout

Heat the oil in a pan and brown the meat in batches. Add the mushrooms and cook. Then remove the meat and mushrooms. Sauté the diced onions in the frying fat, dust with flour, and sauté. Stir in the vegetable stock and white wine. Bring to a boil. Add the carrots, kohlrabi, and potatoes, cover, and cook for about 15 minutes. Five minutes before the end of the cooking time, add the snow peas. Add the meat, mushrooms, and crème fraîche or sour cream to the ragù. Season with salt and pepper and serve hot. 510 kcal, 43g fat, 18g carbohydrates, 31g protein, 2.5g water.