Stew with Turkey and Vegetables

Ingredients

• 1 onion
• 1 Garlic clove
• 350 g carrots
• 350 g leeks
• 500 g Turkey breast fillet
• 1 tsp butter
• Salt
• Pepper (freshly ground)
• 1 pinch sugar
• nutmeg
• 75 ml dry white wine
• 250 ml vegetable broth
• 1 Tbsp clarified butter
• curry
• 100 g whipping cream
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Trim the carrots, cut large ones in half. Slice the turkey breast into thin strips. Sauté onions and garlic in butter. Add carrots, season with salt, pepper, sugar, and nutmeg, then deglaze with wine. Pour in vegetable broth, cover, and simmer gently for about 12 minutes.

2. 2.

   Meanwhile, clean, rinse, drain leeks and cut into 2-3 cm pieces. Add leeks to the carrots and cook together another 5 minutes. Heat clarified butter and brown turkey strips. Season with salt, pepper, and a touch of curry. Deglaze with cream. Mix the meat and cream sauce into the vegetables, taste, then stir in chopped parsley.