Turkey schnitzel spread

Ingredients for 1 servings:

• 500 g lean turkey schnitzel, roughly diced
• 1 onion(s), large, roughly diced
• 250 g soup vegetables, cut into large pieces
• broth
• 2 tbsp olive oil
• lots of marjoram
• Parsley
• pepper
• herbal salt
• Garlic, finely diced
• cream
• Fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

3 jars of 200-220 g each

Sear the turkey schnitzel cubes in a little fat, add the diced onion and cook along with the rest. Add the soup vegetables and braise briefly. Deglaze with stock, making sure the meat is just covered, and cook until cooked through. Simmer uncovered until the liquid has almost evaporated. Stir in the olive oil, blend everything until smooth with a hand blender, and season to taste. Finally, stir in the cream until a smooth mixture forms. Pour the mixture into jars and seal. If necessary, simmer for 1 hour. I simmer the mixture in a pressure cooker for 5 minutes, but then omit the cream and only add it when ready to serve.