Turkey blanquette (turkey stew)

By Laboubou

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Ingredients

One turkey leg
bouquet garni
onion
garlic
1 carrot
white wine
Grated ginger (1 tbsp)
Cloves
1 cube chicken stock, without fat
20 cl of soya cream (or coconut milk)
300 g button mushrooms
1 tablespoon cornstarch
Lemon zest, untreated

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Put a half a litre of water to boil with the bouquet garni, 1 onion, 2 cloves of garlic, 1 sliced carrot, two cloves, the grated ginger, the stock cube, the zest of half a lemon, 10cl of white wine. Simmer for 20 minutes.

Step 2

Chop the turkey leg into pieces, leaving the bone in the centre the same as when preparing osso bucco, add the court-bouillon from step 1 and cook on small-bubbling for 30 mins.

Step 3

Drain, keeping the court-bouillon. Pour half in a saucepan, when it starts to boil, add the sliced mushrooms, dissolve the cornstarch in the soya cream and add to the court-bouillon, stirring until it thickens. Add the pieces of turkey, the slices of carrots, simmer 10 mins. Adjust the seasoning, for those who like, you can add a sprinkle of cayenne pepper. Serve with rice or pasta.