Baked Turkey Breast with Glazed Carrots

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Baked Turkey Breast with Glazed Carrots
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
500
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie500 cal.(24 %)
Protein40 g(41 %)
Fat28 g(24 %)
Carbohydrates20 g(13 %)
Sugar added2 g(8 %)
Roughage7.8 g(26 %)
Vitamin A3.4 mg(425 %)
Vitamin D0.2 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin24.8 mg(207 %)
Vitamin B₆1.2 mg(86 %)
Folate65 μg(22 %)
Pantothenic acid1.6 mg(27 %)
Biotin30.4 μg(68 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C30 mg(32 %)
Potassium1,356 mg(34 %)
Calcium96 mg(10 %)
Magnesium79 mg(26 %)
Iron2.7 mg(18 %)
Iodine10 μg(5 %)
Zinc3.7 mg(46 %)
Saturated fatty acids10 g
Uric acid224 mg
Cholesterol99 mg
Complete sugar19 g

Ingredients

for
4
For the carrots
800 grams carrots
1 organic Orange
4 Tbsps butter
salt
cayenne pepper
1 Tbsp Maple syrup
50 grams Walnut
1 tsp lemon juice
For the turkey
600 grams turkey breasts
2 Tbsps Canola oil
How healthy are the main ingredients?
carrotWalnutMaple syrupOrangesaltcayenne pepper

Preparation steps

1.

Preheat the oven to 180 ° C top and bottom heat Preheat.

2.

For the turkey: crumble white bread in a food processor coarsely and mix with almonds, crème fraîche and butter, season with salt, pepper, lemon zest and herbs. Rinse turkey, pat dry and cut into four equal pieces. Heat oil in a pan and cook until golden brown on both sides. Arrange in a baking dish, cover evenly with breadcrumb paste and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes.

3.

For the carrots: peel carrots, cut lengthwise into quarters and then into about 5 cm pieces (approximately 2 inches). Rinse orange in hot water, pat dry and grate zest. Squeeze juice. Heat 1 tablespoon of butter in a saucepan and cook carrots for about 1-2 minutes on low heat. Season with salt, 1 pinch of cayenne pepper and add orange juice. Simmer, covered, for about 8-10 minutes or until al dente. 

4.

Add maple syrup, walnuts and remaining butter to carrots at the end of simmering, toss until glazed. Season with salt, pepper and lemon juice.

5.

Arrange turkey fillets on plates, spread carrots next to meat and sprinkle with orange zest. Serve.