High-protein turkey and parsnip pan-fry

Seared turkey breast with autumnal parsnips and green beans. No fussy marinades. A quick dinner made in one pan.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 52 g
• Fat: 10 g
• Carbs: 24 g

Ingredients

• 400g turkey breast
• 250g parsnips
• 200g green beans
• 1 piece of ginger
• 1 tbsp sesame oil
• 2 tbsp gluten-free soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Cut the turkey breast into thin strips and dice the parsnips into small, even pieces.
2. Trim the green beans and grate the ginger fresh into a bowl.
3. Sear the turkey in the sesame oil until browned, then take it out of the pan for a moment.
4. Fry the parsnips and beans well, adding a splash of water if needed.
5. Toss the turkey back in, pour in the soy sauce and fold in the grated ginger.

Good to know

Turkey instead of the same old chicken! Especially with ginger and root veg, this turns into an Asian-meets-autumn crossover pan-fry.

Swaps

Turkey breast → chicken breast (if turkey isn't available). Parsnips → carrots (a little firmer when fried). Sesame oil → olive oil (for a classic European touch).

Cooking tips

Always sear poultry first and take it out, otherwise it gets tough if it simmers in the veg juices for ages.

Storage

Meat dishes without sauce are great for meal prep over two days in the fridge.

Allergens

Contains soya. Gluten-free dish. Contains: sesame.

Dairy-free recipes