Turkey Ragout from the Microwave
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams turkey breasts
- 350 grams Celery
- 350 grams Beefsteak tomato
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 3 Tbsps Red wine
- 1 Tbsp Whipped cream
- 1 Tbsp Pastry flour
- 2 Tbsps chopped parsley
Preparation steps
1.
Cut turkey breast.
2.
Rinse celery, trim and slice.
3.
Blanch tomatoes for a few seconds. Shock, peel, quarter, core and dice flesh.
4.
Heat a microwave-safe crock pot for 8 minutes at 600 watts.
5.
Mix oil and turkey, season with salt and pepper and add to crock pot. Mix in vegetables.
6.
Cover and cook for 16 minutes at 600 watts. Stir after 8 minutes.
7.
Whisk wine, cream and flour together. Add to crock pot and cook for 1 minute at 600 watts. Add parsley and mix.
8.
Serve turkey ragout with buttered rice and a green salad if desired.
