Creamed turkey with cucumber
Instructions
In a pan with hot oil fry the Turkey bones for 5 minutes over high heat, then levateli from the bowl and let them drain.
Diced chopped cucumber, celery and carrots, put all the vegetables in a casserole with 20 g of melted butter, add the onion brunoise and let them Saute sweet focus, until they are soft.
Sprinkle them with flour, then season well for a few minutes, then pour into casserole Turkey broth, add the pepper, parsley and the bones and cook at low heat for about half an hour.
After the indicated time add the cream and bring to a boil, then pass the cream through a fine sieve, collecting the proceeds in the same pan.
Fry the brunoise of cucumber in a pan with the rest of the butter, sweet heat for 5 minutes, then add it to the cream along with the Turkey Breast cut into cubes.
Serve the hot cream, garnished with sprigs of dill.
Ingredients and dosing for 4 persons
- 500 g of turkey bones
- 1 tablespoon of olive oil
- 30 g of onion brunoise
- 50 g of celery
- 50 g of carrot
- 100 g of cucumber
- 40 g of butter
- 20 g of flour
- 100 cl of turkey broth
- 5 grains pepper
- 2 sprigs of parsley
- 12 cl of cream
- 100 g of brunoise of cucumber
- 150 g of boiled turkey breast or roast
- 4 sprigs of dill