Creamy Mustard Turkey
with mash and pan-fried carrotsCalories
:
746 kcalProtein
:
50.2g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Mustard
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Leek
1 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mustard
(Contains: Mustard)
2 unit(s)
Carrot
600 grams
Potatoes
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3119 kJ
Energy (kcal)746 kcal
Fat17.6 g
of which saturates12.2 g
Carbohydrate89.2 g
of which sugars20.5 g
Dietary Fiber41.9 g
Protein50.2 g
Salt3.5 g
Trans Fat0.1 g
Potassium1259.7 mg
Calcium62.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional). Place them in a pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Peel and grate the garlic.
- Lay the turkey onto a lined baking tray.
- Drizzle with oil, rub over the garlic and season with salt and pepper.
- Roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
3
- Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
4
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until starting to char, 2-3 mins.
- Lower heat to medium and cook for 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove from the pan, set aside and cover to keep warm.
5
- Return the empty pan to medium-high heat with another drizzle of oil if needed.
- Add the leek then season with salt and pepper. Cook until softened, 4-5 mins.
- Add creme fraiche, stock and mustard, stir well to combine.
- Bring to the boil and simmer for 4-5 mins. Taste and season with salt and pepper, if required.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Thinly slice the turkey and divide between plates.
- Serve mash and pan-fried veg alongside.
- To finish, spoon over the creamy mustard sauce.
