Vegetable-turkey Stew

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Vegetable-turkey Stew
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h.
Ready in
Calories:
229
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie229 kcal(11 %)
Protein22.9 g(23 %)
Fat3.77 g(3 %)
Carbohydrates21.27 g(14 %)
Sugar added0 g(0 %)
Roughage3.43 g(11 %)
Vitamin A149.69 mg(18,711 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.16 mg(15 %)
Niacin11.43 mg(95 %)
Vitamin B₆0.68 mg(49 %)
Folate24.07 μg(8 %)
Pantothenic acid0.61 mg(10 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C39.54 mg(42 %)
Potassium648.63 mg(16 %)
Calcium80.75 mg(8 %)
Magnesium39.69 mg(13 %)
Iron2.07 mg(14 %)
Zinc1.35 mg(17 %)
Saturated fatty acids1.87 g
Cholesterol56.67 mg

Ingredients

for
2
Ingredients
250 grams turkey breasts
3 shallots
2 garlic cloves
1 bay leaf
salt
freshly ground peppers
250 milliliters chicken stock
125 milliliters dry white wine
350 grams potatoes
2 grams carrots
1 tablespoon chopped parsley
300 grams Napa cabbage
2 teaspoons clarified butter
1 teaspoon freshly chopped marjoram
How healthy are the main ingredients?
potatoNapa cabbageparsleymarjoramcarrotshallot

Preparation steps

1.

Cut the turkey into bite-sized cubes. Peel 1 shallot and cut into quarters. Peel garlic and cut into rings. Combine turkey, shallot and garlic in a bowl with the bay leaf and season with salt and pepper. Pour in poultry stock and wine, cover and marinate overnight in the refrigerator.

2.

Greas a baking dish. Peel potatoes and carrots and cut into slices. Peel remaining shallots and quarter lengthwise.

3.

Rinse cabbage, trim and cut into strips. Melt butter in a pan, add cabbage and cook for 3 minutes while stirring. Add potatoes and carrots and cook briefly. Mix in shallots and parsley.

4.

Place half the vegetables in the baking dish. Season with salt, pepper and remaining herbs. Arrange turkey meat on the vegetable filling and cover with remaining vegetables. Pour marinade through a sieve over the baking dish, cover and seal firmly (with a lid or aluminum foil).

5.

Place in the cold oven on the middle rack and roast at 200°C (approximately 400°F) for 1 1/2 hours.