Turkey with Herb Sauce and Parsnips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 110.7 μg | (185 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,805 mg | (45 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 8 g |
Ingredients
- for the turkey
- 750 grams turkey breasts
- salt
- freshly ground peppers
- olive oil
- 3 garlic cloves
- 3 Tbsps finely chopped Sage
- 2 Tbsps finely chopped parsley
- 1 Tbsp thyme
- 2 Tbsps finely chopped Caper
- 200 milliliters dry white wine
- 200 milliliters chicken stock
- For the herb sauce
- 4 bunches flat-leaf parsley
- 6 Anchovy fillet
- 1 garlic clove
- 1 Tbsp Caper
- 2 egg yolks
- 5 Tbsps olive oil
- 2 tsps Wine vinegar
- salt
Preparation steps
For the turkey: Finely chop the garlic and mix with the sage, parsley, thyme and capers. Rub the turkey with 2 tablespoons of oil, then season with the herb mix, salt and pepper. Let rest for 1 hour.
Heat 2 tablespoons of oil in a Dutch oven and cook the turkey breast on both sides, then add the white wine and chicken stock. Cover and cook about 50 minutes.
For the herb sauce: Pluck the parsley leaves and puree finely together with the anchovy fillets, garlic cloves, capers and egg yolk in a blender. Add in a thin stream 5 tablespoons of oil while blending into a creamy sauce. Season with salt and vinegar.
For the parsnips: Peel the parsnips and cook in plenty of salted water for 5-8 minutes. Drain and swirl in 1 tablespoon of hot butter.
Cut the finished turkey breast into thin slices. Arrange on the parsnips. Serve drizzled with plenty of the herb sauce.
