Escalopes in mustard sauce with potatoes and broccoli
Delicate turkey escalopes in a creamy mustard sauce with steamed potatoes and broccoli is a simple idea for a tasty one-pot dish.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 1 g ground black pepper
- 1 g white pepper
- 30 g Dijon mustard
- 30 g French mustard
- 2 g chili powder
- 2 g sweet paprika
- 150 g vegetable stock - CVR
- 120 g Onion, raw
- 12 g salt
- 200 g broccoli, green, raw
- 50 g Oil, rapeseed
- 250 g Potato, long stored
- 250 g Cream, 30% fat
- 300 g Turkey, breast, without skin
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup and weigh 300 grams of turkey breast divided into smaller fillets, season with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of sweet paprika, and 1/2 teaspoon of hot paprika, mix and set aside. Place the cooking basket on the lid of the mixing bowl without the measuring cup and weigh 250 grams of peeled potatoes cut into smaller pieces and set aside.
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