Easy<\/p>\n
Approximately 150<\/p>\n
6 people<\/p>\n
45 minutes<\/p>\n
1 hour and 15 minutes<\/p>\n
2 hours<\/p>\n
Turkey blanquette with morels is a sophisticated twist on a traditional French dish. This hearty meal is packed with protein, fibers, and B vitamins, thanks to the addition of morels. The creamy stew combines tender white turkey meat with the earthy tones of mushrooms, while root vegetables add a hint of sweetness and white wine provides a subtle flavor enhancement.<\/p>\n
For 6 servings:<\/p>\n
– Turkey, cut into pieces: 1 kg
\n– Carrot: 1 piece
\n– Parsnip: 1 piece
\n– Onion: 1 piece
\n– Morel mushrooms: 200 g
\n– Clove: 1 piece
\n– Bouquet garni (parsley, thyme, bay leaf): 1 piece<\/p>\n
– Cornstarch: 40 g
\n– Butter: 40 g
\n– Heavy cream: 1 tablespoon
\n– Lemon: 1 piece
\n– Egg yolk: 1 piece
\n– Salt and pepper to taste<\/p>\n
1. Start by washing, peeling, and slicing the carrot and parsnip. In a large pot, brown the turkey pieces in some oil, seasoned with salt and pepper.<\/p>\n
2. Add the sliced carrot and parsnip, the onion pierced with a clove, the bouquet garni, and a glass of white wine. Season with salt and pepper again. Cover with cold water.<\/p>\n
3. Bring the mixture to a boil, then cover and let it simmer gently for 1 hour. Skim off any foam that forms during cooking.<\/p>\n
4. While the stew is simmering, clean and quarter the morels. Saut\u00e9 them in a bit of oil in a frying pan.<\/p>\n
5. To make the sauce: In a small saucepan, gently heat the butter and cornstarch together. Gradually stir in some of the broth from the pot.<\/p>\n
6. Continue stirring until the mixture comes to a boil. Reduce the heat and let it simmer for about 10 minutes. Then, pour the thickened sauce back into the pot.<\/p>\n
Add the saut\u00e9ed morels, heavy cream, lemon juice, and egg yolk to the pot. Heat the stew just until warm, making sure not to boil it. Adjust seasoning as necessary.<\/p>\n\n\n