Turkey ragout
Allergens:
Ingredients for 5 portions
Calculate portions
Turkey stew meat
1.0 kg
Table salt
10.0 g
Ground black pepper
0.5 g
High oleic oil
0.1 l
Garlic, bulb
1.0 ud
Onion
0.125 kg
Carrots
0.025 kg
Sunflower oil
0.025 l
White wine
0.075 l
White stock
0.75 l
Tomato sauce
0.1 l
Creamed corn
0.0 kg
Carrots
0.1 kg
Frozen peas
0.1 kg
Sliced mushroom, can
0.1 kg
Bell pepper
0.1 kg
Potatoes
0.35 kg
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Elaboration
- Prepare a white stock.
- Make a tomato sauce.
- Seasoning vegetables: garlic, carrot and onion cut into brunoise, soften and remove excess fat.
- Garnish vegetables: carrots, bell peppers and diced potatoes. Boil the carrots and the peas. Fry the potatoes.
For the elaboration of the ragout:
- Sauté the turkey previously seasoned and lightly floured.
- Add the sautéed vegetables, a little flour, white wine, stock and the tomato sauce (the white stock should only slightly cover the meat).
- allow to boil until the turkey is cooked through.
- Once cooked thicken if needed using cornstarch diluted in cold water.
- Garnish: add the mushrooms and red peppers to the ragout 10 minutes before finishing.
- Add the peas and carrots just before serving.
Nutritional information (1 portion)
Energy
635.44
kcal
Carbohydrates
30.46
g
Proteins
51.22
g
Lipids
31.48
g
Fiber
9.82
g
Saturates
4.17
g
Monounsaturated fatty acids
19.17
g
Polyunsaturated fatty acids
7.26
g
Cholesterol
130.13
mg
Calcium
208.81
mg
Iron
5.59
mg
Zinc
4.33
mg
Vitamin A
609.7
ug
Vitamin C
69.33
g
Folic acid
188.8
ug
Salt (Sodium)
1146.16
mg
Sugars
15.48
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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