Carrot and Turkey Fricassee with Tarragon Carrots Recipe
Why not try this comforting carrot and turkey fricassee to make use of any leftover stock from a Sunday roast. It will get you feeling warm from the inside on a cold winter’s day.
Heat the oil in a large pan, add the leeks and carrots and sauté for 4mins. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6mins.
Remove the lid, and simmer for a further 5mins. Stir in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.
Cooking: 15 minutes
Fat: 14.2g Saturated Fat: 4.3g Salt: 0.27g
Ingredients (Serves 4):
30ml/2tbsp vegetable oil
2 leeks, cleaned and sliced
350g/12oz baby carrots
450g/1lb left over cold turkey, broken into bite sized pieces
30ml/2tbsp chopped fresh tarragon or 10ml/2tsp freeze dried
100ml/4floz dry white wine
300ml/1/2pt leftover turkey gravy
60ml/4tbsp half fat crème fraiche
salt and freshly ground black pepper
chopped fresh tarragon to garnish, if liked
rice to serve