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Turkey strips with zucchini and mushrooms

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Ingredients for 2 servings:

  • 250 g turkey strips
  • 2 tsp mild ajvar
  • 1 small garlic clove(s)
  • 115 g mushrooms, brown
  • 100 g zucchini
  • 220 g potatoes, new
  • salt and pepper
  • Caraway seeds
  • some rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Ideal use of leftovers

Don’t peel the potatoes; cut them into chunks and pre-cook them as boiled potatoes with a little caraway seeds. Clean and slice the zucchini and mushrooms. Depending on the size of the vegetables, you may want to halve or quarter the slices again. Brown them in a hot pan with rapeseed oil. Then add the meat and cook. Drain the cooked potatoes and mix in. Season with salt and pepper, and season with ajvar. Note: Since you can eat the skin of new or spring potatoes, this saves time and also adds a slightly sweet flavor.

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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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