Braised Turkey Breast
|Saturated Fat Acids||1.7 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse turkey breast, pat dry and season with salt and pepper. Peel and chop garlic and onions.
Halve bell pepper, remove seeds, rinse and dry. Cut pepper into thin strips.
Rinse and dry eggplant and zucchini and cut into thin slices.
Plunge tomatoes into a pot of boiling water, remove, rinse in cold water and remove the skins.
Cut the lemon in half and squeeze out the juice.
Rinse thyme, shake dry and pluck the leaves.
Heat 1 tablespoon oil in a non-stick pan. Brown turkey breast on all sides over medium heat, then remove and set aside on a plate.
Add the remaining oil to the pan. Sauté onions and garlic until translucent. Add pepper, eggplant, zucchini and tomatoes and sauté for about 2 minutes while stirring.
Add thyme and lemon juice to vegetables and cook over medium heat for 10-12 minutes, stirring occasionally. Transfer to a small braiser (or Dutch oven).
Place turkey breast on vegetables, cover and braise in preheated oven at 200°C (fan 180°C, gas: mark 4) (approximately 400°F) for about 30 minutes.
Meanwhile, rinse the tarragon, shake dry, pluck leaves and chop. Sprinkle braised turkey and vegetables with tarragon and serve.