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Le Chaudron recipe
Poêlée de dinde aux courgettes et curcuma
Turkey, zucchini and turmeric skillet
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)turkey cutlets
3zucchini
1onion
2 clovesgarlic
2 tspturmeric
1 tbspolive oil
100 ml (½ cup)light cream
1bunch of parsley
- 500 g (18 oz) turkey cutlets
- 3 zucchini
- 1 onion
- 2 cloves garlic
- 2 tsp turmeric
- 1 tbsp olive oil
- 100 ml (½ cup) light cream
- 1 bunch of parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the turkey into strips, the zucchini into half-moons, and finely slice the onion and garlic.
- Heat the olive oil in the skillet and sear the turkey for a few minutes until browned.
- Set the turkey aside and sauté the onion and zucchini in the same pan for 8 min.
- Add the crushed garlic and turmeric, return the turkey and stir well.
- Pour in the light cream, stir gently and simmer 5 min over low heat.
- Adjust the seasoning, sprinkle with chopped fresh parsley and serve hot right away.
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