Turkey Breast with Curry Vegetables
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 96.1 μg | (160 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 44.1 μg | (98 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,846 mg | (46 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 350 grams button Mushroom
- 2 stalks Leeks
- 500 grams carrots
- 2 tart Apple
- 600 grams turkey breasts
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 200 milliliters dry white wine
- 300 milliliters Vegetable broth (Instant)
- 1 Tbsp Curry powder
- 100 grams Whipped cream
- 2 Tbsps finely chopped Chervil
Preparation steps
Trim mushrooms and cut into slices. Rinse leeks, trim and cut white and light green portions into narrow strips. Peel carrots and dice. Peel apples, quarter, remove seeds and cut quarters crosswise into small pieces.
Cut turkey meat in half lengthwise and season with salt and pepper. Heat oil in a pan and brown turkey on all sides over medium heat. Remove from the pan and keep warm. Add prepared vegetables and apple slices to the pan, fry over low heat for 8-10 minutes while stirring. Add wine and broth and season with salt, pepper and curry powder. Add cream and stir. Place turkey on vegetables in the pan and simmer over low heat for 10 minutes.
To serve, cut turkey into slices, serve with vegetables on plates and garnished with chervil.
