Turkey ragout
Allergens:
Ingredients for 5 portions
Calculate portions
Turkey 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
0.05 l
White stock
0.75 l
Tomato sauce
0.1 l
Creamed corn
0.113 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
High oleic oil
0.1 l
High oleic oil
0.1 l
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Table salt
0.047 g
Sugar
0.0 kg
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
1153.43
kcal
Carbohydrates
49.74
g
Proteins
45.3
g
Lipids
83.42
g
Fiber
10.04
g
Saturates
10.97
g
Monounsaturated fatty acids
56.77
g
Polyunsaturated fatty acids
14.46
g
Cholesterol
144.33
mg
Calcium
209.07
mg
Iron
7.01
mg
Zinc
4.48
mg
Vitamin A
609.7
ug
Vitamin C
69.33
g
Folic acid
186.8
ug
Salt (Sodium)
977.78
mg
Sugars
15.49
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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