Baked Turkey Breast with Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,356 mg | (34 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180 ° C top and bottom heat Preheat.
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.
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.
Add maple syrup, walnuts and remaining butter to carrots at the end of simmering, toss until glazed. Season with salt, pepper and lemon juice.
Arrange turkey fillets on plates, spread carrots next to meat and sprinkle with orange zest. Serve.
