Pumpkin-Turkey Ragout
Ingredients
- Ingredients
- 34 ozs Pumpkin (or butternut squash)
- 4 Tbsps sunflower oil
- 22 ozs turkey breasts
- 1 large onion (cut into cubes)
- 1 Tbsp red ground paprika
- 1 tsp crushed Caraway
- 6 ozs Crème fraiche
- ½ cup Vegetable broth
- soy sauce
- lemons (juice)
- Caraway (crushed)
- salt
- peppers
- 2 Tbsps finely chopped parsley
Preparation steps
Slice turkey breast into bite-sized strips and marinate in a bowl with soy sauce and lemon juice to taste. Refrigerate.
Peel the pumpkin and remove seeds and fibers. Cut flesh into approximately 1/2 inch cubes. Sauté onion cubes in 2 tablespoons oil and add pumpkin flesh and vegetable broth. Stir in paprika and caraway seeds, cover and cook until vegetables are soft, about 20 minutes. While vegetables cook, occasionally add some broth if needed and stir gently.
Stir in creme fraiche and simmer briefly. Do not allow mixture to boil. Season with salt and pepper.
Lift the turkey breast from the marinade and fry in 2 tablespoons oil over high heat for about 4 minutes. Scoop ragout onto plates and top with turkey strips. Serve sprinkled with parsley.
