Turkey Blanquette Recipe in the Cookeo

Start by peeling and slicing the onion, then peel and cut the carrots and potatoes into rounds.

Wash and cut the leeks into pieces and the mushrooms into slices.

Cut the meat into large pieces and dissolve the chicken broth by mixing the broth cube with water.

Sauté the turkey and onion in olive oil for 5 minutes on the browning setting. Then add the carrots, mushrooms, and leeks, and continue cooking for 3 minutes. Add the chicken broth to the cooker and put in the potatoes, season, and then set for 8 minutes on pressure cooking.

Remove a ladle of broth, place it in the bowl and mix with the cornstarch, the cream, and squeeze in the lemon, then pour this mixture into the pot.

Finally, leave your appliance on keep warm for 15 minutes to thicken the sauce once cooking is finished.