Asparagus Flan with Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 82.8 μg | (138 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 40.7 μg | (90 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 493 mg | (49 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the turkey
- 800 grams turkey breasts
- 100 grams breadcrumbs
- 2 eggs
- 3 Tbsps Pastry flour
- 50 grams Poppy seeds
- vegetable oil (for frying)
- For the sauce
- 1 bunch parsley
- 3 Tbsps butter
- 100 milliliters Whipped cream
- 100 milliliters white wine
Preparation steps
For the flan: Rinse, peel and trim asparagus. Place peelings in 2 liters (approximately 8 cups) of water with lemon juice, sugar and 1 tablespoon salt and boil for 30 minutes. Strain through a sieve and bring broth to a boil again with 1 tablespoon butter. Add asparagus and let simmer about 20 minutes. Then remove asparagus, chop and puree. Retain 2 tablespoons of puree. Pour remainder through a sieve and let cool until lukewarm. Separate the eggs and mix egg yolks and Parmesan cheese with asparagus puree. Season with salt, pepper and nutmeg. Beat egg whites and fold into mixture. Fill mixture into buttered ramekins. Place in a roasting pan or similar and pour as much hot water that it reaches up to approximately 1 cm (approximately 3/8 inch) below edge of the ramekins. Bake in preheated oven at 180°C (approximately 350°F) for 20-25 minutes. Then turn off oven for 5 minutes and leave ramekins in oven. Remove ramekins from oven and let cool.
For the turkey: Rinse turkey breast, pat dry and cut into 16 equal pieces as possible. Whisk eggs. Season turkey with salt and pepper and coat with flour. Dip turkey breast in eggs, then into breadcrumbs with poppy seeds. Fry in hot oil for about 3-4 minutes until golden brown. Drain on absorbent paper.
For the sauce: Boil 100 ml (approximately 3-1/3 ounces) asparagus puree with white wine and let boil down slightly. Then add cream and chopped parsley. Mix with butter and season with salt and pepper. Add asparagus pieces if desired.
Turn out flan onto plates and serve with turkey and the sauce.
