SERVES 4 TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
700 gr. turkey in slices
600 gr. carrots
½ glass dry white wine
1 sprig of fresh rosemary, minced
3 tablespoon of extra virgin olive oil
20 gr. unsalted butter
210 ml. milk
flour
pepper
salt
DIRECTIONS:
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Peel the carrots and slice them lengthways into strips.
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Place the turkey slices between two sheets of parchment paper and pound to an even thickness.
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Coat the slices with flour.
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Melt the butter together with 3 tablespoons of extra virgin olive oil in a large non-stick frying pan, tip into the carrots and cook over a medium-low heat until tender, stirring occasionally. Season with salt and pepper.
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Drain them and put into the mixer, blend until become smoothie, adding the milk a little at time.
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Tip fillets into the pan with the seasoning and cook over a medium-high heat until gently brown on both sides.
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Season with salt and pepper.
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Pour in the wine and cook to allow the alcohol to evaporate, turning them occasionally.
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Stir into the carrots sauce together with the minced rosemary and continue cooking for about 10/15 minutes, until the sauce begins to thicken and the meat is ready.
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Serve immediately.
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