Vegetable Pan with Turkey Strips

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.