Turkey Cutlets with Apricot Sauce

Blanch the carrot sticks until al dente, about 2 minutes. Remove and set aside. In a saucepan, bring the vegetable broth to a boil over low heat, add the carrot cubes and cook over low heat until soft, about 15 minutes.

Meanwhile, halve the apricots, pit and coarsely chop. Cook the apricots in a pot with a little water until softened, then pass through a sieve. Puree the carrot cubes with the curry powder and sambal oelek, season with salt and pepper and transfer to a saucepan. Add the apricots and bring to a boil.

Rinse the turkey cutlets under cold running water, pat dry and season with salt and pepper. Heat a skillet and saute the turkey on both sides until cooked through. Place the turkey on a plate, top with the apricot sauce and carrot sticks. Season to taste with some herbs, such as chopped parsley.