Turkey with Herb Sauce and Parsnips recipe

Ingredientsfor

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

For the parsnips: 1 kilogram small Parsnips; butter

How healthy are the main ingredients?

Parsnip parsley olive oil Sage parsley thyme

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Preparation

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.

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 %)

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Ingredients

Turkey with Herb Sauce and Parsnips