Pumpkin puree with turkey

Pumpkin puree with turkey

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The pumpkin ... it's good. Proof from 9 months.


  • 1 thin escalope of turkey (30 to 50 g)
  • 1 thin slice of pumpkin
  • 1 potato
  • 2 tbsp. orange juice
  • 1 C. coffee oil
  • salt


Remove the skin, fibers and seeds of the pumpkin. Peel the potato. Cut everything into small cubes over a saucepan. Cover with cold water, salt slightly and cook for about ten minutes. Drain and mash. Meanwhile, cut the meat into thin slices and gently fry the oil by turning them over. When they begin to brown, sprinkle them with orange juice and continue cooking 1 min. Serve the mashed turkey slices and drizzle with the cooking sauce.