Ingredients
- 600 g of turkey breast fillets in strips
- 1 onion
- 2 garlic cloves
- 80 g of toasted almonds
- 100 g of white wine
- 300 g of chicken stock
- 40 g of olive oil
- 1 sprig of parsley
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the almonds in the mixing bowl and grind 10 sec/speed 7, then set them aside.
- Without washing the mixing bowl, add the onion and the garlic and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the parsley, the ground almonds, salt and pepper and blend 30 sec/speed 6.
- Fit the butterfly and add the turkey strips to the mixing bowl.
- Set 15 min/100°C/reverse/spoon speed.
- Check that the turkey is cooked and the sauce has thickened.
- Adjust the salt and serve hot with the almond sauce.
Tips
- Turkey cooks fast, do not leave it too long so it does not dry out.
- You can replace part of the stock with milk for a creamier sauce.
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