Recipe for vegetable stew with turkey and potatoes. Calorie, chemical composition and nutritional value.

Turkey stew with vegetables

• 4 small zucchini;
• 85 ml oil;
• 1 carrot;
• 900 g turkey;
• 10 g basil;
• 1 onion;
• 4 green onions;
• 10 g dill.

Time – 1 hour 15 minutes.

Calorie content – ​​46 kcal/100 g.

Cooking method:

1. Rinse the fillet and wait until the water drains. After this, cut into small pieces;
2. Take a deep frying pan and pour in a little oil, and then transfer the meat here;
3. After a minute, turn the pieces to the other side and leave for another couple of minutes. They should change color;
4. Pour in a glass of water and reduce the heat to low, leave to simmer for about half an hour;
5. Peeled carrots must be cut into strips and added to the meat;
6. Chop the onion, not too finely, and also add it to the meat in the frying pan;
7. Cut young zucchini into cubes and add to the total mass;
8. Season with spices. In addition to salt, you can add various herbs, a mixture of peppers, dried garlic or ginger;
9. To cover with a lid. The mass should be simmered for about twenty-five minutes;
10. Finely chop the washed dill, basil and green onions;
11. Five minutes before the vegetables are ready, add all the greens, stir, and simmer for a few minutes.

Vegetable stew with turkey and mushrooms

• 1 sweet pepper;
• 480 g turkey fillet;
• 25 g dill;
• 1 onion;
• 2 tomatoes;
• 370 g champignons.

Time – 1 hour.

Calorie content – ​​48 kcal/100 g.

Sequencing:

1. Peeled onions need to be finely chopped;
2. Mushrooms that have been cleaned of debris should be cut coarsely, perhaps into just a few pieces;
3. The washed and dried meat should be cut into medium pieces, then salted, maybe a little pepper and put in the refrigerator, they should be cold;
4. First, sauté the onion in a frying pan until transparent. After this, move it to the edges and place the chilled meat in the center;
5. Fry over high heat for up to five minutes, stir occasionally. After this, reduce the heat and cook the meat for another ten minutes;
6. Next, add chopped mushrooms to the center and cook for another five minutes;
7. Cut the pepper in half and remove the seeds and stem. Rinse, cut into strips;
8. Remove the stem from the tomato and cut the fruit into slices;
9. Finely chop the washed dill;
10. Place all the vegetables and herbs on top of the mushrooms, add salt, stir and cook for another five minutes.

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Recipe: Vegetable stew from turkey thigh. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Vegetable stew from turkey thigh."

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Turkey thigh vegetable stew is 62.2 kcal.

• Serving = 100 g (62.2 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Dietary version of the dish according to Dukan

• 120 ml lean chicken broth;
• 260 g cabbage;
• 1 carrot;
• 470 g turkey;
• 2 bell peppers;
• 1 tomato;
• 1 red onion.

Time – 1 hour 10 minutes.

Calorie content – ​​45 kcal/100 g.

Cooking vegetable stew with zucchini according to Dukan:

1. Rinse the turkey fillet, then pour a glass of water into it and put it on the fire;
2. When the water boils, the resulting first broth needs to be drained, it contains a lot of toxins;
3. Put the meat back in the pan and add water, bring to a boil. After this, cook over low heat for ten minutes;
4. Cut the peeled onion into strips;
5. Coarsely grate the peeled carrots;
6. Thinly slice a piece of white cabbage;
7. In a cast iron frying pan, fry all three vegetables until half cooked. It is better not to use oil if you have a non-stick frying pan. The cabbage should turn pink from the red onion;
8. Disassemble the cooled turkey meat into fibers or cut into cubes. Stir in pepper mixture;
9. Peel the bell pepper and rinse it. When dry, cut into large strips;
10. Add it to the vegetables and cover with a lid, leave the pan on low heat so that the vegetables release their juice. Simmer for less than five minutes;
11. Place lightly marinated meat in another frying pan. The pan must be dry;
12. Fry the pieces until they turn golden. They need to be constantly stirred;
13. Tomatoes should be blanched. You just need to make an incision on the fruit, dip it in boiling water for a few seconds, then pull it out and pull off the skin;
14. Puree the tomato pulp. You can simply grind it through a sieve;
15. Add meat to vegetables and pour in the indicated amount of broth;
16. Next, add the tomato mass, mix everything, cover with a lid. Simmer for ten minutes. Then serve with fresh herbs, such as tarragon.

Classic dish

Required:

• 0.3 kg turkey fillet;
• two potato tubers;
• one carrot;
• one sweet pepper;
• one onion;
• two cloves of garlic;
• one zucchini;
• two tablespoons of rast. oils;
• a bunch of dill;
• 70 ml water;
• pepper;
• salt.

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Cooking process.

• For this dish, it is better to use fresh turkey fillet – chilled, not frozen.
• Rinse and dry the meat.
• Cut the fillet into medium pieces.
• Prepare carrots and onions: peel, wash, chop the onion, grate the carrots.
• Remove seeds from sweet peppers and chop to your liking.
• Peel and wash the potatoes, cut into small cubes.
• Peel the garlic and cut into slices.
• Heat the oil in a frying pan, put the carrots in it, then the onion and fillet pieces, fry for five minutes.
• Place potatoes, garlic and pepper in a frying pan.
• Cut the zucchini into cubes, add to the rest of the ingredients and cook for another 10 minutes with constant stirring.
• After ten minutes, reduce the heat, add water, salt and pepper. Cover with a lid and simmer for 20 minutes.
• Sprinkle the finished vegetable stew with turkey with chopped dill and serve.

Homemade pickles go well with this dish.

Cooking method in a slow cooker

• 2 potatoes;
• 30 g tomato paste;
• 460 g turkey fillet;
• 40 ml oil;
• 1 zucchini;
• 1 onion

Time – 1 hour 30 minutes.

Calorie content – ​​63 kcal/100 g.

How to cook turkey stew with vegetables in a slow cooker:

1. Cut the fillet into cubes and place them with oil in the multicooker bowl. Set the “Baking” mode;
2. When the meat is ready, you need to add chopped peeled potatoes to it;
3. Finely chop the onion and also add to the meat;
4. Also cut the washed zucchini into small pieces, add to the rest of the mixture and simmer for several minutes until the vegetables become soft;
5. Next, add tomato paste and a little pepper, and add salt to taste;
6. Pour in a little more than half a glass of water, select the “Stew” mode;
7. After the signal about the end of the program, the dish can be served.

Stew with turkey meat and polenta

Ingredients. 3 tbsp. l. olive oil, 1 small onion, 4 cloves of garlic, 600 g turkey fillet, 1 tsp. mixture of Italian herbs, 1/4 tsp. salt, 1/4 tsp. ground black pepper, 2 large tomatoes, 1 medium zucchini, 70 g tomato sauce, 1 tbsp. l. lemon juice, 50 g parsley, 70 g dry polenta, 50 g goat cheese.

Instructions. Boil polenta according to package instructions. Cool, cut into small pieces. Peel and finely chop the onion, garlic and zucchini, placing all the vegetables in separate bowls. Cut the turkey into small pieces.

In a deep frying pan over medium heat, heat 1 tablespoon of olive oil, add the onion and fry for 3 minutes. Then add the garlic and fry for another minute. Place turkey meat in a frying pan, add salt, add Italian herbs and stir-fry for about 15 minutes.

Peel the tomatoes, cut into cubes and add together with the zucchini to the frying pan with the meat. Simmer everything together for another 5 minutes. Then add tomato sauce, lemon juice and finely chopped parsley into the pan. Mix well and simmer everything together over low heat for another 5 minutes. Then remove the pan from the heat.

In a separate skillet, heat 2 tablespoons olive oil over medium heat. Place polenta pieces on it and fry on each side until golden brown. Serve the turkey ragu alongside slices of fried polenta and a sprinkle of grated goat cheese.

Useful tips

If you want an explosion of flavor, you need to add spices to the stew. There is no need to limit yourself to just black pepper. You can add chili pepper, it will give not so much spiciness as a smoky aroma. You can take cumin, sesame, turmeric, star anise, pink pepper, ginger, etc. Or you can immediately use ready-made sets of spices, for example, suneli hops.

It is important not to overcook the meat in the pan, otherwise it will become dry and tough. Like chicken, turkey cooks fairly quickly. To make it even softer, you can rub it with soda before cooking. After fifteen minutes, you just need to wash it off, then cook the meat according to the recipe.

It is advisable to leave vegetables in a state of semi-preparedness. Then the dish looks aesthetically pleasing. The Italians call this state “al dente”; the vegetables are then a little crunchy on the inside, but soft and aromatic on top; they have released some of the juice. Don't turn everything into a homogeneous mass.

Cooking turkey stew takes a minimum of time, but gives maximum taste. This is usually a summer dish when there are a lot of vegetables, but seasonal products can also be used. For example, experiment with pumpkin and potatoes. It always turns out very juicy and colorful!