Turkey in Red Wine with Egg Spaetzle

Preparation (about 55 min):

Remove peel from carrots, cut in half lengthwise with a little bit of green. Remove the skin from the kohlrabi, cut into wedges. Clean spring leek, cut into pieces.

Remove the skin from the onion, dice finely. Remove skin from top leg of turkey and dice. Fry meat in hot clarified butter, add onions, fry briefly, add paradeis pulp, dust with flour, pour in chicken stock and fill up with red wine. Add juniper, peppercorns and cloves in a tea ball, sprinkle in rosemary needles and simmer on low heat for 15 to 20 minutes, season with salt and pepper, remove tea ball.

Sauté vegetables in hot olive oil, add vegetable soup, cook until al dente, season with salt and pepper. Sauté sparrows in hot clarified butter, season with salt, pepper and nutmeg.

Arrange sparrows on one side of the plate, turkey ragout next to it, spread vegetables evenly over it and garnish with a sprig of rosemary.

565 Kcal – 13 g fat – 49 g egg white – 53 g carbohydrates – 4, 5 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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