Turkey Ragout with Summer Vegetables and Baked French Bread

A bean recipe for every taste:

Cut turkey breast into thumb-sized pieces. Remove seeds from bell bell pepper, clean, cut into small leaves. Remove peel from onion, kohlrabi, cut into small leaves. Clean beans, cut small at both ends, cut in half diagonally. Pluck savory, chop coarsely. Chives, parsley clean, cut into small pieces. Clean young onion, cut diagonal rolls.

Heat saucepan with a little bit of canola oil, brown meat briefly all around.

Add onion, spring onions, dust with flour, add curry powder, mix briefly and pour in vegetable soup and the same amount of milk. Simmer slightly.

Add beans, peppers, kohlrabi, savory, parsley and chives, simmer ten to twelve minutes on low heat, add whipped cream, sour cream or crème fraiche, green peppercorns and do not make more. Briefly fry the crayfish tails in a little hot rapeseed oil. Bread sticks freshly baked, cut into slices.

Serve:

Arrange ragout in a tureen, spread crayfish tails evenly over it and add bread.

450 Kcal – 13 g fat – 53 g egg white – 29 g carbohydrates – 2 Be (bread units)

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