Hearty vegetable stew with turkey fillet, potatoes and zucchini
Ingredients
- 650 g turkey fillet
- 4-5 potatoes
- 1 zucchini
- 1-2 peppers
- 1-2 tomatoes
- 1 carrot
- 1 onion
- 2 cloves garlic
- 2 tbsp vegetable oil
- salt, to taste
- Black pepper, to taste
- 350 ml chicken stock, or water
- Fresh herbs, to taste
Utensils
- knife
- cutting board
- grater
- frying pan
Instructions
- Wash the turkey fillet, dab dry and cut into bite-sized pieces.
- Peel the potatoes and also cut them into bite-sized pieces.
- Wash the courgettes and peppers, deseed and cut into small pieces.
- Peel the tomatoes; see tip and then dice into small pieces.
- Peel the carrot and grate on a coarse grater.
- Peel the onion and garlic and chop finely.
- Heat the vegetable oil in a frying pan over medium heat.
- Slightly sear the turkey on all sides and season with salt and pepper to taste.
- First add onions, carrots and garlic.
- After about 2-3 minutes add potatoes, courgettes, tomatoes and peppers.
- Sauté the vegetables for another 2-3 minutes while stirring.
- Then add the Pour chicken stock over and bring to a boil.
- Let simmer, covered, over medium-high heat for about 20-30 minutes.
- Sprinkle chopped herbs over vegetable stew before serving.
So that the skin of the tomatoes can be removed more easily, they could be placed in boiling water for about a minute.
