Turkey Stew with Spring Vegetables

Try this delicious pasta dish:

1.)

Season.

Remove seeds from peppers and cut into leaves.

Remove the peel from the asparagus spears, make them to the point and cut them into coarse pieces.

Cut spring onions into diagonal pieces.

Peel and core tomatoes and cut into fillets.

Rub mushrooms with kitchen paper and cut into slices.

Boil egg noodles al dente and drain with cold water.

2) Preparation: fry meat in clarified butter until crispy, add spring onions, peppers and mushrooms, dust with flour.

Add paradeis pulp, lightly brown the pulp and flour, then pour the brown chicken stock, reduce a little bit.

Add asparagus spears and tomato fillets and season.

Sauté egg noodles in clarified butter and season with iodized salt and pepper. Serve: Distribute the egg noodles evenly on the center of the plate, form the finished ragout on top and garnish with a rosemary sprig.

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