Roast Turkey Breast with Pumpkin and Cream Sauce
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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