Description
Want to share one of the favorite recipes of our family. Turkey breast turns out tender, soft, not dry. Carrot gives a part of his color, so that the sauce acquires a nice Sunny shade.
Ingredients
-
Breast of Turkey
0.5 piece
-
Zucchini
2 piece
-
Carrots
2 piece
-
Cream
400 ml
-
Dutch cheese
100 g
-
Starch
2 Tbsp
Cooking
Zucchini wash, peel and cut into cubes.
Carrots also wash, peel and cut into cubes.
Fillet cut into portions. Season with salt and pepper to taste.
I use a wide pan. Put on the fire. A little vegetable oil (by the way you don't have to use the vegetables will give the juice). We spread our vegetables. Just prisolit. Mix well. And leave under a lid for 10-15 min. The fire abated on average.
Vegetables stir again. Vegetable pillow lay a fillet. And leave it to stew for 20-30 min. Almost ready.
Cheese to grate on a coarse grater.
In cream to dissolve 2 tablespoons of starch that would avoid lumps. When the meat is ready, pour the mixture from starch. Bring to boil. Add grated cheese and mix gently. Give the cheese to melt.
And now our dish is ready. The sauce is moderately thick and viscous.
And even on a cloudy day bright, almost the color of the sun, the food on the table.
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