Vegetable Pan with Turkey Strips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Peel and finely chop the onion and garlic.
Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into small pieces.
Peel the carrots and cut into slices.
Rinse, trim and slice the celery.
Drain the beans.
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.
Serve garnished with freshly cut cress.
Serve with a baguette if desired.
