Turkey Ragout with Spaetzle
The fine turkey ragout tastes deliciously hearty without unnecessarily burdening your calorie account. Turkey breast is not only the leanest poultry meat, but also the meat with the lowest fat content. This makes it the perfect choice for anyone who wants to lose weight or maintain their weight. The meat also offers a good 11 milligrams of niacin. The body needs vitamin B3 for the formation of fatty acids in the body, among other things.
Are there any leftovers? The delicious turkey ragout can be enjoyed warmed up and still be enjoyed in two days - or you can freeze it. Frozen, it can be kept for up to 6 months.
(Percentage of daily recommendation)
|Calorie||1,266 kcal||(60 %)|
|Protein||105.18 g||(107 %)|
|Fat||55.09 g||(47 %)|
|Carbohydrates||75.5 g||(50 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.28 g||(14 %)|
|Vitamin A||997.63 mg||(124,704 %)|
|Vitamin D||2.94 μg||(15 %)|
|Vitamin E||10.3 mg||(86 %)|
|Vitamin B₁||0.47 mg||(47 %)|
|Vitamin B₂||1.29 mg||(117 %)|
|Niacin||29.15 mg||(243 %)|
|Vitamin B₆||1.16 mg||(83 %)|
|Folate||103.13 μg||(34 %)|
|Pantothenic acid||3.78 mg||(63 %)|
|Biotin||5.44 μg||(12 %)|
|Vitamin B₁₂||2.74 μg||(91 %)|
|Vitamin C||24.36 mg||(26 %)|
|Potassium||1,466.72 mg||(37 %)|
|Calcium||185.18 mg||(19 %)|
|Magnesium||91.9 mg||(31 %)|
|Iron||10.86 mg||(72 %)|
|Iodine||79.95 μg||(40 %)|
|Zinc||13.15 mg||(164 %)|
|Saturated fatty acids||20.36 g|
- 1 ⅕ kilograms Turkey leg
- 1 Tbsp vegetable oil
- 1 onion
- 2 carrots
- 1 garlic clove
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 200 milliliters Chicken broth
- 400 grams diced tomatoes (canned)
- freshly ground peppers
- ground Caraway
- 20 grams Dark couverture chocolate
Rinse turkey legs, dice meat into bite-sized pieces. Heat oil in a pan and saute meat until browned. Peel onion, carrots and garlic. Finely chop onion and garlic, dice carots into small cubes. Remove meat from pan and saute vegetables for 1-2 minutes. Add tomato paste, mix well. Add wine. Bring to a boil, add a little broth and tomatoes, return meat and simmer for about 45 minutes on low heat. Season with salt, pepper and cumin. Stir occasionally, add broth as needed.
Cook noodles in a boiling salted water. Toast grated coconut in a dry pan until golden. Remove from pan and let cool. Sieve flour into a bowl with eggs, grated coconut, oil and a pinch of salt. Beat with a wooden spoon or hand mixer until dough forms. If necessary, add a little water. The dough should fall from wooden spoon.
Put portions of dough into boiling water. Cook, stirring, until spaetzles float to the surface. Skim foam if needed. Remove with a slotted spoon and drain.
Heat butter in a pan and cook noodles with ginger and lemon peel.
Add grated chocolate to stew, mix well. Arrange noodles, stew and spaetzle on plates, serve.
Serve, if desired, with carrots.