Karštieji patiekalai

Troškintos kalakuto širdelės su Briuselio kopūstais ir garstyčių padažu

Stewed turkey hearts with Brussels sprouts and mustard sauce

Boil the turkey hearts in salt water until the first froth, then drain the water, pour again cold water, and boil it again. Cooked hearts, cut into slices, and fry in oil in a pan, adding salt and pepper. Pour turkey broth to the hearts. Cook until half the broth boils out. Put a tablespoon of grated mustard and cream, then boil for 10 minutes, until the sauce thickens, add some salt and pepper. Boil brusselssprouts in salted water in another saucepan. When it is ready, cut the kernels from each cabbage to make separate cabbage leaves. Fry the leaves in a hot saucepan with butter for 1 minute, sprinkle with salt and pepper. Put the stew turkey hearts and roast brusselssprouts on a plate, and sprinkle with chopped dill. It is recommended to separately serve boiled potatoes.

Time to cook:
2 h


500 g turkey hearts

200 g Brussels sprouts

200 g cream

1 tablespoon of grated mustard

0.5 l. turkey broth

5 g dill

salt, pepper