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Turkey and Vegetable Stir-Fry
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Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 572 kcal / serving
Instructions
- 1. Slice the turkey cutlets. Heat the butter in a sauté pan and brown the meat on all sides.
Season with salt and pepper. Sprinkle with flour and stir. - 2. Wash the vegetables and peel if necessary. Dice them and briefly simmer with the meat.
- 3. Add vegetable juice and pour in the heavy cream.
Let simmer for about 10 minutes. Season with salt and pepper, and add the vermouth. - 4. Cook the pasta according to the instructions on the package.
Rinse the chives, chop them, and sprinkle them over the dish.
Serve with the pasta.
Notes & Suggestions
- You can use a French vermouth for this recipe: "Noilly Prat".
Use a mix of fresh vegetables (carrots, onions, and celery) or a frozen mix.
Ingredients for servings
-
4 turkey cutlets -
3 tablespoon of butter -
1 tablespoon of flour -
1 bag of frozen vegetable -
200 ml of vegetable broth -
200 ml of heavy cream -
3 tablespoon of dry vermouth -
½ bunch of chives -
200 g of pasta -
salt (according to taste) -
pepper (according to taste)
Rates (1)
-
The vermouth can be replaced with Martini
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value572 kcal29 %
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Fat26,99 g39 %
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of which saturated17,35 g87 %
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Carbohydrates37,77 g15 %
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of which sugar4,07 g5 %
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Protein40,26 g81 %
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Fibers1,81 g?
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More data
* As an indication, before cooking, RDA of the EU.