Turkey Blanquette Ingredients: 2- carrots- 1- onion- 1- cloves- 50 g of- butter and 50 g of flour (for the roux)- 15 cl of- crème fraîche pepper salt- 1 kg of- turkey- 2 tablets of- chicken stock- 1- bouquet garni- 300 g of- button mushrooms- 200 g of- frozen peas- 1 can of hearts artichoke (optional)- 0.5- lemon- 1- egg yolk.
Utensils： 1 Electric slow cooker
Total time:
1h30
Preparation:
30 min -
Cooking:
1h
Phase 1
Brown the turkey pieces so that they are nicely browned.
Phase 2
Then, cook them covered for 1 hour in 1.5 l of water with the addition of the broth, the carrots from the bouquet garni and the onion studded with cloves.
Phase 3
Prepare a roux with 1/2 l of broth, add the lemon, then the peas. Leave to cook for 15 minutes.
Phase 4
Sweat then cook the mushrooms, reheat the artichokes then put them in the sauce with the poultry.
Phase 5
Combine with the cream and cook for another 5 minutes.
Phase 6
At the last minute, add the egg yolk.
Utensils： 1 Electric slow cooker
Total time:
1h30
Preparation:
30 min -
Cooking:
1h
Phase 1
Brown the turkey pieces so that they are nicely browned.
Phase 2
Then, cook them covered for 1 hour in 1.5 l of water with the addition of the broth, the carrots from the bouquet garni and the onion studded with cloves.
Phase 3
Prepare a roux with 1/2 l of broth, add the lemon, then the peas. Leave to cook for 15 minutes.
Phase 4
Sweat then cook the mushrooms, reheat the artichokes then put them in the sauce with the poultry.
Phase 5
Combine with the cream and cook for another 5 minutes.
Phase 6
At the last minute, add the egg yolk.