From time to time it happens, that I eat something else besides from bread and cakes :-)
Stop worrying, I actually eat break, lunch and dinner very single day, but I am not posting that many recipes on my dinners, but now it is time for share a main course recipe with you.
This recipe can easily be eaten and enjoyed over more evenings, if you make own big portion.This original recipe (kalkungullash med svampe og druer på knuste kartofler) is found among various recipe on evening dinners at Fakta. However I have made a few adjustments on the amount of some of the ingredients.
I really like the use and taste of juniper in this dish, and the variation in texture coming from the grapes, mashed potatoes and spinach leaves.
Turkey gullash with mushroom and grapes: 5-6 servings
- 150 g spinach leaves - washed
- 1200 g potatoes
- 150 g grapes - use what you have of green or blue grapes
- 375 g brown mushrooms - cut into quarters
- 250 g sour cream with 38% fat
- 1½ dl vegetable stock
- 1½ tablespoon dried juniper - mashed
- 900 g turkey breast - cut into smaller pieces
- 2 small onions - chopped
- olive oil
- salt & pepper for seasoning
- Fry the onion in the hot olive oil in a big cooking pot.
- Season with salt, pepper and masked juniper.
- Saute the turkey pieces.
- Add in the vegetable stock, and lets everything simmer for 5 minutes under lid.
- Add in the sour cream and bring it to the boiling point.
- Add in the mushrooms and let the dish simmer for 40 minutes under lid.
- Meanwhile boil the potatoes
- Add in the grapes and let the entire dish simmer for 5 minutes under lid.
- Mash the potatoes without any addition of milk and butter as usual for mashed potatoes.
- Fill mashed potatoes as bottom layer, followed with spinach leaves and top of with the turkey gullash.
- Eat and enjoy.