Sliced Turkey with Mushrooms
Ingredients
- For the turkey
- 700 grams turkey breasts
- salt
- peppers
- Chili powder
- 2 Tbsps clarified butter
- 2 scallions
- 1 carrot
- 300 grams small button Mushroom
- 200 milliliters Whipped cream
- 100 milliliters milk
- 2 Tbsps sauce thickener (light)
- For the celery rice
- 1 ½ cups Rice
- 1 Celery
- 1 Tbsp vegetable oil
- clemency Vegetable broth
Preparation steps
Cut the turkey into strips and season with salt, pepper and chile powder.
Rinse, trim and cut the scallios diagonally into 1 cm (approximately 1/4 inch) wide pieces. Rinse the mushrooms and halve or quarter them. Peel the carrot and cut into thin sticks.
Cook the turkey meat in a pan in hot clarified butter for around 4 - 5 minutes. Remove and keep warm. Sauté the carrot sticks briefly and take out again. Now cook the scallions and mushrooms for about 2 minutes. Pour in the cream and milk, bring to a boil and stir in the cornstarch. Season with salt, pepper and chile powder. Add the turkey back in, heat and serve with steamed rice and celery.
For the celery rice, rinse the rice in a sieve under running water. Rinse the celery and finely grate. Sauté the rice in oil, add the celery and cook with almost twice the amount of mild vegetable broth, cover and simmer on a very low heat for about 20 minutes. Allow to swell.
