Turkey – zucchini – ragout

Ingredients for 4 servings:

• 750 g turkey breast
• 500 g zucchini
• 250 g carrot(s)
• 1 onion(s)
• ½ liter chicken broth
• 150 g crème fraîche
• 1 tbsp mustard
• 3 tbsp sauce thickener, light
• 2 tbsp oil
• Pepper, white
• n. B. Herbs of your choice
• 2 tbsp white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the turkey breast, pat dry, and cut into small cubes. Wash and peel the zucchini and carrots, then slice them thinly (!) using a mandoline. Peel the onion and cut it into small (!) cubes. Briefly fry the meat in the oil, then remove from the pan. Sauté all the vegetables, including the diced onion, in the hot oil until translucent. Deglaze with the chicken stock. Stir in the crème fraîche and mustard evenly and bring to a boil. Return the meat and simmer for about 3-5 minutes over medium heat. Add the sauce thickener and bring to a boil. Serve with baguette or rice as a side dish.