Cut the pumpkin flesh into 1 cm large cubes.
Clean leek, cut lenghwise, wash thoroughly and cut thin rings.
A bit leek green for garnish lay aside. Chip turkeyfilets thin and flavour with salt and pepper.
Heating oil in a fry pen, turkey flesh roast gently sharp roundly and take out of the fry pen again. Put leek and pumpkin in a fry pen, roast gently short, then deglazing with the broth and let it steam covered up about 5 minutes.
Give crème fraiche and turkey flesh to the vegetables, stir thoroughly and let boil up short again, then flavour with salt and pepper.
Wreak the chippeds of plates - e.g. with green fettuccini for side dish - and garnish with ever a spoon of cowberries and a bit of leek green as well.
Originally Submitted
10/22/2014
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