Roast Turkey Breast with Pumpkin and Cream Sauce

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Roast Turkey Breast with Pumpkin and Cream Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 cal.(25 %)
Protein51 g(52 %)
Fat33 g(28 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.8 μg(4 %)
Vitamin E4.2 mg(35 %)
Vitamin K8.7 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.4 mg(262 %)
Vitamin B₆1.1 mg(79 %)
Folate70 μg(23 %)
Pantothenic acid1.9 mg(32 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C19 mg(20 %)
Potassium1,178 mg(29 %)
Calcium100 mg(10 %)
Magnesium57 mg(19 %)
Iron3.2 mg(21 %)
Iodine6 μg(3 %)
Zinc4.1 mg(51 %)
Saturated fatty acids19.7 g
Uric acid306 mg
Cholesterol170 mg
Complete sugar7 g

Ingredients

for
2
Ingredients
400 grams turkey breasts (boneless)
300 grams Pumpkin
1 Star anise
salt
freshly ground peppers
2 Tbsps clarified butter
100 grams Whipped cream
1 tsp Turmeric
2 fresh bay leaves (the strips for garnish)
How healthy are the main ingredients?
PumpkinWhipped creamsaltTurmeric

Preparation steps

1.

Cut the pumpkin flesh into bite-sized pieces then blanch in a pot of  boiling salted water until tender, about 10 minutes. Drain.

2.

Preheat the oven to 180°C (approximately 350°F). Season turkey with salt and pepper. Heat 1 tablespoon butter in an ovenproof skillet andsear the turkey on all sides. Place in the oven and bake until the turkey is cooked through, about 12 minutes.

3.

In a small bowl, stir together the turmeric and  cream and pour it over the meat during the final 3 minutes of cooking.

4.

In a separate skillet, heat the remaining butter and saute the pumpkin until lightly browned and piping hot. Season with salt and pepper.

5.

Cut the turkey into thick slices and serve the pumpkin and sauce. Garnish with bay leaf strips and star anise.

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