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Light turkey blanquette

A blanquette never browns: the meat poaches in the stock, which keeps it pale and tender.

Hot dish · 4 servings · Prep time 50 min

Per serving

Calories513kcal
Protein44g
Carbs61g
Fat9g

Ingredients

  • 600 gTurkey breast steaks
  • 300 gCarrots
  • 250 gMushrooms
  • 150 gOnions
  • 1 pieceVegetable stock cube
  • 150 mlLight cream (15%)
  • 1 pieceLemons
  • 240 gWhite rice

Method

  1. Cut the turkey into large cubes and put it in a pot with the onion, sliced carrots, stock cube and water to cover.
  2. Bring to a simmer, skim, then cook gently for 30 minutes. Add the mushrooms for the last 10 minutes.
  3. Meanwhile, cook the rice.
  4. Take out 300 ml of the stock, mix with the cream and lemon juice, pour back over the meat and let it thicken for 5 minutes without boiling.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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