High-protein turkey with parsnip purée
High-protein turkey with parsnip purée: pan-fried turkey breast, creamy parsnips and fresh nutmeg. A savoury dinner that's really filling.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 20 min
- Total time: 35 min
- Calories: 410 kcal per serving
- Protein: 45 g
- Fat: 12 g
- Carbs: 30 g
Ingredients
- 500g parsnips
- 100ml milk
- 1 tsp nutmeg
- salt
- 350g turkey breast
- 1 tbsp butter
- 1 bunch of parsley
Method
You’ll need: saucepan · chopping board · knife · sieve
- Peel the parsnips, cut them into small cubes and boil them in salted water for 15 min until soft.
- Drain off the water, add the milk and a little salt and mash everything into a smooth purée.
- Season the purée in the pan generously with the grated nutmeg.
- Cut the turkey breast into two steaks, salt them and fry them in the hot butter until golden brown on both sides.
- Finely chop the parsley, scatter it over the purée and place the meat next to it on the plate.
Good to know
Parsnips are a forgotten vegetable that brings an incredible amount of flavour. The creamy purée goes brilliantly with the very lean turkey.
Swaps
Parsnips → celeriac (if you prefer a slightly stronger root flavour instead of the sweetish parsnip).
Cooking tips
Never cook poultry to death on the highest heat. The butter burns very quickly and the turkey turns really tough and dry inside.
Storage
Reheat the purée slowly the next day with a small splash of milk, as parsnips thicken a lot in the fridge.
Allergens
Contains milk. Fully gluten-free and nut-free.
Frequently asked questions
How long does turkey with parsnip purée keep in the fridge?
Reheat the purée slowly the next day with a small splash of milk, as parsnips thicken a lot in the fridge.
