Stewed turkey fillet with vegetables in a slow cooker

Category: Meat dishes
Stewed turkey fillet with vegetables in a slow cooker

Ingredients

Turkey thigh fillet 1 PC.
(600-700 g)
Eggplant 1 PC.
average
Carrot 1 PC.
average
Onion 1 large piece
Potatoes 2 pcs.
Zucchini 1 PC.
average
Vegetable oil
Dry provencal herbs
Dill-parsley
Salt pepper
Honey 2 tsp

Cooking method

  • Cut carrots and potatoes into round slices. Dissolve the eggplant into "tongues", about 1.5 cm thick, zucchini lengthwise into 4 parts. Put all vegetables on a baking sheet and fry in the oven almost dry, at a temperature of 180-190 degrees. I do this on a non-stick mat. But not until ready, but so that in some places it would be clear that the vegetables were fried. About 10 minutes.
  • Fry the turkey fillet a little in a pan, and then in the same oil with meat juice, lightly fry the onion, cut into rather large half rings.
  • Then put all the vegetables and meat in a large bowl, season with salt, pepper, add honey, Provencal herbs, dill-parsley and mix very gently. Pour vegetable oil into a saucepan from multi, only so that the bottom would cover, then there the entire contents of the bowl. Simmer in the "Pilaf" mode.

Note

I can't remember where I read about cooking vegetables in the pilaf mode. I remember that on our forum, but I can not find what to call the author by name. But anyway - thanks

Antonovka
celfh,
Tanya, what does roasting in the oven give? Something I have no strength anymore, but everything has been purchased. If I do everything on the pilaf at once, is it not at all that?
celfh
Quote: Antonovka

celfh,
Tanya, what does roasting in the oven give?
fast, uniform roast. Probably, you can fry in a cartoon, but I have never done this, I have a little cartoon. I have never cooked without preliminary frying, I feel sick.
Antonovka
Then I will fry it, fry it longer in a multo - and then I put it on a baking sheet and that's it. Thank you Tan !!!!!!!
Antonovka
celfh,
Tanya, she did everything yesterday, she was not too lazy - she put the vegetables in the oven. The smell turned out very tasty - it's just unrealistic, and it's beautiful - the vegetables have not lost their color. It seems to me that roasting in the oven removes excess water - it came out juicy, but not wet. Thank you so much!!!
And, I have another question - it seems to me that you have red pepper in the photo, is that so?
celfh
Quote: Antonovka

celfh,
in the photo you have red pepper, is that so?
I saw that there was pepper! Probably forgot to include in the recipe
Lenochka, thanks for the report !!!! To your health!
Nastasya78
Nice composition. I would like to cook ... all products are in stock. But I can't figure out how it is? Roast in the oven? The oven bakes, does not fry ... And certainly in 10 minutes the crust on vegetables in the oven will not work ...

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