Braised Turkey with Potatoes and Sweet Peas

How to cook braised turkey with potatoes

1. 1.

   Cut the turkey fillet into large, even chunks and toss them in flour until evenly coated.

   
2. 2.

   Peel the onion and finely dice it into small cubes.

   
3. 3.

   Peel the carrots and dice them to match the size of the onion pieces for even cooking.

   
4. 4.

   Peel the garlic and mince it finely, or crush it using a press.

5. 5.

   Heat a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and butter, then sear the turkey in a single layer for about 6 minutes, until deeply golden.

   
6. 6.

   Bring 1 liter (about 4 cups) of water to a boil using a kettle.

7. 7.

   Stir the garlic into the pot and sauté for about 1 minute, until its aroma is fully released.

8. 8.

   Add the onion, carrots, and tomato paste; stir well to coat the meat, season with salt and pepper, and cook for 3–4 minutes, until the vegetables soften and the paste is fully incorporated.

   
9. 9.

   Pour in the hot water until the meat is just covered, then reduce the heat and let it simmer gently for 25 minutes.

   
10. 10.

    While the meat is simmering, peel the potatoes and cut them into large chunks; add them to the pot and cook for another 20 minutes, add a little more water if needed.

    
11. 11.

    About 7 minutes before the dish is finished, fold in the peas (frozen or fresh), stir gently, and simmer until everything is tender and the flavors have melded.