MEDITERRANER  PUTENTOPF

Mediterranean Turkey Pot

500 g turkey breast
300 g fennel bulb
200 g carrots
150 g Celery
5 garlic cloves
3 spring onions
1 can of peeled tomatoes (400 g)
150 ml wine
150 ml vegetable soup
5 tbsp. oil
50 g black olives (pitted)
salt, pepper, bay leaf
sage, rosemary, thyme

 

Cut the meat into 2cm thick and 5 cm long pieces. Peel fennel, carrots, garlic and celery. Cut fennel into quarters, remove stalks. Cut carrots into half lengthwise. Cut spring onions and celery crosswise into 1 cm pieces. Cut fennel and carrots crosswise into 0.5 cm pieces. Puree pelati and mix well with wine and soup. Fry meat in oil around, lift out and set aside. Fry in the residue fennel, carrots and garlic, season with salt, sage, rosemary, thyme and crushed garlic. Add tomato mixture and boil. Add meat and 1 bay leaf, cover and simmer about 30 minutes.
Towards the end of cooking time add spring onions, celery, and olives.

 

     Side Dish: Gnocchi
     
 

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