Beets with Turkey Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 4 medium-size Beets
- 2 Tbsps vegetable oil
- 1 bunch scallions
- 300 grams turkey breasts
- 100 grams Whipped cream
- 4 Tbsps breadcrumbs
- 50 grams grated Parmesan
- 1 Tbsp butter
- ⅛ l Vegetable broth
- salt
- peppers (from the mill)
- For the sauce
- 200 grams Whipped cream
- 4 Tbsps Crème fraiche
- 1 bunch Chives
- salt
- peppers
Preparation steps
Bring a pot of 1 1/2 liters (approximately 6 cups) of salted water to a boil. Add the beets and simmer until soft, about 45 minutes.
Rinse the turkey breast, pat dry, and cut into large pieces. Rinse the scallions, remove the ends, and cut into rings. Heat the oil in a pan, add the scallions, and saute for 5 minutes. Add the turkey pieces and cook, stirring, until browned on all sides. Season with salt and pepper. Add the cream and bring to a simmer.
Remove the beets from the water, drain, and peel. Cut the top off the beets and with a spoon scoop out the inside.
Put the turkey stuffing in the holllowed out beets. Mix the bread crumbs with Parmesan and butter and place a tablespoon on each of the stuffed beets. Place the beets next to each other in an ovenproof dish, pour the broth into the bottom of the dish, and bake in the oven at preheated to160 degrees C (approximately 325 degrees F) for 8 minutes.
Place half of the beet flesh in the pot with the cream and creme fraiche. Bring to a boil and beat with a hand blender. Cut the remaining beet flesh into strips and stir into the cream sauce. Season with salt and pepper.
To serve, place the stuffed beets on plates, spoon the sauce around the beets, and garnish with chives.
