Ham camembert wedges with hazelnuts
Cut the camembert into 8 equal parts. Press both sides of the camembert into the coarsely chopped hazelnuts. Roll each piece of Camembert in one slice of ham...
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Turkey cutlets with fennel and zucchini
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
483
Calories
9 g
Carbohydrates
51 g
Protein
25 g
Fat
Ingredients:
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Fennel, fennel bulb (fresh) | ½ (115 g) |
 | Pepper (black) | 1 Pinch(s) |
 | Creme fraiche (30% fat) | 25 g |
 | Herbs mix | 1 Pinch(s) |
 | Coconut oil, coconut oil | 7 ½ g |
 | Cream cheese (20% fat) | 25 g |
 | Turkey breast fillet (organic quality) | 200 g |
 | Zucchini (fresh) | ½ (105 g) |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Cut turkey meat into bite size pieces. Season with salt and pepper and set aside. Finely dice the onion and add to a pan with coconut oil for frying. Add the meat and sear well on all sides.
Step 2:
Cut zucchini into quarters lengthwise and cut into small pieces. Cut off the root and stalk from the fennel bulb and put the stalk aside. Fennel bulb also quarter and cut into slices.
Step 3:
When the meat is well browned, add the zucchini and fennel. Simmer everything for about 10 minutes more. Meanwhile, cut the upper stalk of the fennel with the leaves very finely. If there is no more water in the pan, deglaze everything with a little water.
Step 4:
Then add creme fraiche and cream cheese and mix well with meat and vegetables. Fill the sauce with water to the desired consistency. Season with salt, pepper and herbs to taste. Finally, put the fennel leaves on top of the meat as a decoration.
Macronutrient distribution:
The recipe Turkey cutlets with fennel and zucchini is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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