In the kitchen with MyTrela

Turkey hearts braised with vegetables and tomatoes

Cleaned turkey hearts are fried in rapeseed oil, then braised covered with vegetables, broth and tomato purée. Chopped parsley joins before serving.

1 serving

Turkey hearts braised with vegetables and tomatoes — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Turkey heart150 g
  • Rapeseed oil10 g
  • Button mushrooms92 g
  • Carrot50 g
  • Celery45 g
  • Onion35 g
  • Garlic4 g
  • Broth125 gPrepared broth intended for use in the dish: weigh 125 g. Do not convert this weight to millilitres.
  • Tomato purée15 g
  • Salt1 g
  • Black pepper1 g
  • Dried basil1 g
  • Chilli powder1 g
  • Parsley leaves12 g

Preparation

  1. Clean hearts and fry in rapeseed oil until tender. Slice mushrooms, carrot and celery and chop onion.
  2. Add the prepared vegetables and garlic. Add the weighed 125 g prepared broth and tomato purée. Season with salt, pepper, dried basil and chilli.
  3. Braise covered until tender. In this version use the weighed broth without extra water. Check the thickest hearts with a kitchen thermometer: they should reach at least 74 °C. If necessary continue braising to that temperature.
  4. Sprinkle with chopped parsley before serving.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.