EatSmarter exclusive recipe

Roast Turkey with Pureed Vegetables

(Cooking for Kids)
4.666665
Average: 4.7 (3 votes)
(3 votes)
Roast Turkey with Pureed Vegetables

Roast Turkey with Pureed Vegetables - A fine feast for younger guests

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Health Score:
9,3 / 10
Difficulty:
very easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Calories:
337
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lean turkey meat provides a lot of protein, which is good for the general growth and nerves as well as the muscles. There is also plenty of iron in it: 1 portion covers 40 percent of a child's daily requirement, and 60 percent of zinc.

Mediterranean is the low-fat roast with aubergines, zucchini, onions and tomatoes instead of the soup vegetables - then taste with tomato paste and thyme.

1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein31 g(32 %)
Fat5 g(4 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin18.6 mg(155 %)
Vitamin B₆0.7 mg(50 %)
Folate40 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C9 mg(9 %)
Potassium700 mg(18 %)
Calcium78 mg(8 %)
Magnesium62 mg(21 %)
Iron2.9 mg(19 %)
Iodine9 μg(5 %)
Zinc3 mg(38 %)
Saturated fatty acids0.7 g
Uric acid172 mg
Cholesterol60 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
10
Ingredients
7 carrots (about 500 grams)
1 stalk Leeks (about250 grams)
1 Celery root (about 500 grams)
2 ⅕ pounds turkey breasts
salt
peppers
ground paprika (sweet)
4 tablespoons Canola oil
1 pound
How healthy are the main ingredients?
carrotLeeksalt
Preparation

Kitchen utensils

1 Cutting board, 1 Immersion blender, 1 Peeler, 1 Large knife, 1 Roasting pan (with lid), 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Aluminum foil, 1 Paper towel, 1 large Pot, 1 Sieve, 1 Bowl, 1 Knife (meat knife)

Preparation steps

1.
Roast Turkey with Pureed Vegetables preparation step 1

Rinse carrots, peel and cut into 3 cm (1-inch) pieces.

2.
Roast Turkey with Pureed Vegetables preparation step 2

Halve leek lengthwise, rinse well, drain and cut into about 2 cm (approximately 3/4-inch) slices.

3.
Roast Turkey with Pureed Vegetables preparation step 3

Rinse celery, pat dry and remove any strings. Cut in half lengthwise and then cut into about 2 cm (approximately 3/4-inch) slices.

4.
Roast Turkey with Pureed Vegetables preparation step 4

Rinse turkey and pat dry. Rub with salt, pepper and paprika.

5.
Roast Turkey with Pureed Vegetables preparation step 5

Heat oil in a roasting pan and sear the turkey over high heat on all sides.

6.
Roast Turkey with Pureed Vegetables preparation step 6

Add carrots, leek and celery. Season with salt and pepper and cook for another 2-3 minutes. Bake in preheated oven at 120°C (fan 100°C, gas: mark 1) (approximately 250°F) for about 1 1/2 hours.

7.
Roast Turkey with Pureed Vegetables preparation step 7

Turn the oven off. Remove roasting pan, wrap turkey in aluminum foil and return to oven to rest for a few minutes.

8.
Roast Turkey with Pureed Vegetables preparation step 8

While the turkey is resting, cook the spaetzle in a pot of boiling salted water according to package directions.

9.
Roast Turkey with Pureed Vegetables preparation step 9

Slice the roast turkey. Purée the vegetables in the roasting pan with an immersion blender and season with salt and pepper. Drain the spaetzle and serve with vegetables and turkey.