Turkey with cauliflower
Ingredients:
500 g cauliflower, cooked
300 g potatoes, boiled & peeled
300 g Turkey breast
2 EL Breadcrumbs
1 Egg
1 EL Oil or butter
30 g Flour
2/1 Onion, finely chopped
500 ml Camel milk
pinch of salt and pepper
Preparation:
Mix the camel milk and onions. Then mix in the flour and oil / melted butter. Gently bring to the boil, stirring constantly, until a creamy sauce is formed. Pour the finished béchamel sauce over the cauliflower and potatoes and serve with the turkey.