Cremefine Turkey Peanut Pan

For the turkey peanut pan, cut turkey breast fillet into pieces. Heat vegetable cream in a pan and brown meat all around. Season with cayenne pepper or pepper and salt.

In the meantime, mash 50 g peanuts with half of the Cremefine. Coarsely chop remaining peanuts.

Deglaze meat with remaining Cremefine. Stir in pureed peanuts and simmer sauce for 3 – 4 minutes until it thickens to a creamy consistency. Season to taste with salt, cayenne pepper and sugar. Sprinkle with the remaining peanuts and serve. Rice or bread are delicious as a side dish.

Goes very well with it: Finely chop garlic clove and fry with the meat. Cut spring onions into rings and sprinkle into the turkey-peanut pan at the end.

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