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Turkey stewed with vegetables

Turkey Braised with Vegetables

A simple, tasty, and wholesome turkey-and-vegetable dish! Braised vegetables with turkey make a great main for lunch or dinner. Despite how simple and quick it is, it turns out delicious — perfect for food lovers and anyone who eats mindfully, since it's built on lean, wholesome ingredients: turkey and vegetables. Braising keeps the dish healthy, too, preserving as much of the ingredients' goodness as possible.

Snezhana

Recipe author

Composition / ingredients

Servings:

Turkey (turkey thigh fillet)

300

Carrots

Onion

Bell pepper

Tomatoes

Zucchini

200

Olive oil

Salt

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 33 % 5 g

Carbohydrates 27 % 4 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients. Turkey is considered one of the most wholesome, lean meats. If you're cooking for a big family, you can use a whole turkey; for a small portion, any cut will do. Turkey thigh fillet is a more affordable option, and the meat is just as good for you. Cut the fillet into small pieces and rinse it.
Step 2:

Prep the vegetables. Peel the onion and finely chop it with a knife.
Step 3:

Wash, peel, and dice the carrot.
Step 4:

Wash the zucchini, peel it, cut it open, and scoop out the seedy center. If the zucchini is young, with tender skin and no developed seed core yet, you can just wash it and cut it straight into small dice.
Step 5:

Wash the bell pepper, cut it in half, and remove the stem and seeds. Cut the flesh into strips or dice, whichever you prefer.
Step 6:

Peel the garlic cloves and finely chop them with a knife, grate them, or press them.
Step 7:

Wash the tomatoes, cut out the stem end, and dice the flesh. If you'd rather not have tomato skin in the dish and the skins are tough and thick, you can remove them: pour boiling water over the tomatoes, then plunge them into cold water and slip off the skins.
Step 8:

Pour the olive oil into a skillet and heat it up. If you prefer, you can use regular sunflower or another vegetable oil instead. Add the turkey to the hot oil and sear it for a few minutes over high heat, until the moisture cooks off and the meat is lightly browned.
Step 9:

Add the onion and carrot to the skillet with the meat. Sauté the vegetables over medium heat, stirring, until the carrot is soft. Then add the remaining vegetables to the onion and carrot, along with the meat, and stir. Season with salt and black peppercorns. Cook everything together over medium heat for about 5 minutes.
Step 10:

Pour in a cup of clean water. Stir and braise, covered, for about 20 minutes. Turn off the heat and let the vegetables and meat rest, covered. Spoon the dish onto plates and serve, sprinkling chopped fresh herbs over the top if you like. Enjoy!