Turkey Casserole

Let the turkey in the stock on low heat for 15 minutes. Remove from the pan and cut into strips. Keep the broth. Heat 50 g butter in a pan, add the flour and simmer for 3 minutes on low heat (roux). Pour in the stock and stir to a smooth sauce. Let it boil gently for 10 minutes, stirring occasionally.

Meanwhile, heat 25 g of butter in a frying pan. Fry the onion for 2 minutes and remove from the pan. Heat 25 g of butter in the same pan and fry the potato slices in 10 min. Until golden brown and crispy. After 5 minutes add the onion and pepper and salt to taste. Meanwhile, cook the beans in 8 minutes until al dente. Add halfway through the garden peas. Drain and scoop to taste with the rest of the butter and pepper and salt.

Add the turkey and crème fraîche to the sauce and heat for 3 minutes. Divide with vegetables over 4 plates. Serve with the potato slices.