Braised Potatoes with Turkey
A simple, quick dinner for the whole family! Braised potatoes with turkey are a real lifesaver for busy cooks. This easy dish lets you make the meat and side together in no time. It comes out not only hearty and delicious, but wholesome too. Thanks to the braising method, the ingredients keep the most of their nutrients, and the combination of protein and carbs in the vegetables and meat makes it very filling, giving you lasting energy.
Cooking method
-
Step 1:
Gather your ingredients. You can use any part of the turkey — thigh fillet, or a bone-in piece of the bird — depending on your taste and how much you want to make. Rinse the turkey and cut it into small cubes if it's boneless, or into small pieces if it's bone-in.
-
Step 2:
Wash and peel the potatoes and cut them into cubes or small, rough pieces.
-
Step 3:
Wash and peel the carrot and cut it into sticks or dice. If you don't like visible carrot pieces in the finished dish, you can simply grate it — it'll be barely noticeable but will still improve the flavor. Better yet, grate half the carrot to use for the sauté and gravy, and dice the other half, which makes the dish prettier. Peel the onion and cut it into small dice.
-
Step 4:
Pour the oil into a skillet (a deep cast-iron skillet, heavy-bottomed pan, or sauté pan is best). For a lighter, more refined result, you can use olive oil instead. Heat the oil, then add the onion and carrot. Sauté the vegetables, stirring with a wooden spoon, until soft.
-
Step 5:
Add the turkey to the vegetables in the pan. Fry the meat with the vegetables, uncovered, over medium heat, stirring, until the meat starts to turn pale. Don't add any liquid yet, so the meat doesn't release its juices too soon. Then pour in a cup of hot water — use hot, not cold, so the sudden temperature change doesn't toughen the meat. Now season with salt and ground black pepper to taste.
-
Step 6:
Add any other dry seasonings and herbs you like. Cover the pan and braise the turkey and vegetables over low heat for about 30 minutes. Near the end, you can sprinkle the dish with finely chopped fresh herbs. Then stir the potatoes together with the meat and turn off the heat. Let the dish rest, covered, for about 15 minutes before serving.
-
Step 7:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey of the II category - 194 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
