Vegetable Pan with Turkey Strips

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Vegetable Pan with Turkey Strips
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
310
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 cal.(15 %)
Protein34 g(35 %)
Fat10 g(9 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin20.1 mg(168 %)
Vitamin B₆0.7 mg(50 %)
Folate37 μg(12 %)
Pantothenic acid1 mg(17 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C7 mg(7 %)
Potassium880 mg(22 %)
Calcium72 mg(7 %)
Magnesium60 mg(20 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc2.9 mg(36 %)
Saturated fatty acids3.1 g
Uric acid190 mg
Cholesterol63 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams turkey breasts
1 Tbsp cornstarch
1 yellow paprika
2 carrots
1 sm can Kidney beans
1 onion
1 garlic clove
1 stalk Celery
150 milliliters white wine
2 Tbsps balsamic vinegar
1 Tbsp butter
salt
freshly ground peppers
2 Tbsps vegetable oil
1 bunch Cress
How healthy are the main ingredients?
Kidney beansCeleryCresscarrotoniongarlic clove

Preparation steps

1.

Peel and finely chop the onion and garlic.

2.

Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into small pieces.

3.

Peel the carrots and cut into slices.

4.

Rinse, trim and slice the celery.

5.

Drain the beans.

6.

Cut the turkey breast into strips and season with salt and pepper. Dust with cornstarch and rub it in. Sauté the turkey slices in some oil in a large skillet. Remove from the pan and keep warm.

Add the butter to the pan and sweat the onion and garlic until soft. Add the pepper, carrots and celery and simmer for about 6 minutes. Remove and keep warm.

Pour the white wine and balsamic vinegar into the pan and let the sauce reduce down over high heat to about half.

Finally, add the beans, vegetables and turkey strips, heat through and season to taste. Transfer to plates.

7.

Serve garnished with freshly cut cress.

8.

Serve with a baguette if desired.