Turkey in Creamy Mustard Sauce
with roast parsnips and carrotsCalories
:
560 kcalProtein
:
44.8g proteinTotal
:
1 hour 5 minutesDifficulty
:
MediumFamily Friendly
Calorie Smart
Protein Rich
Allergens:
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
2 unit(s)
Carrot
1 unit(s)
Garlic
½ sachet(s)
Mustard
(Contains: Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Beef Stock
2 unit(s)
Parsnip
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2344 kJ
Energy (kcal)560 kcal
Fat17.5 g
of which saturates11.2 g
Carbohydrate54.7 g
of which sugars24.2 g
Dietary Fiber14.2 g
Protein44.8 g
Salt2.6 g
Potassium720 mg
Calcium65.6 mg
Iron1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and parsnip, then halve lengthways (no need to peel).
- Chop into roughly 1cm wide, 5cm long batons.
2
- Peel and grate the garlic (or use a garlic press).
- Season the turkey with salt and pepper.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Pop the carrots and parsnips onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast until tender 20-25 mins. Turn halfway through.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
5
- Return the (now empty) pan to a medium heat.
- Drizzle in some oil and fry the garlic for 1 min.
- Add half a mustard sachet (per 2P), stock, and creme fraiche for the sauce.
- Bring to the boil and simmer until thickened, 3-4 mins.
- Season to taste with salt and pepper if needed.
6
- Serve the parsnips and carrots alongside the turkey.
- Spoon the creamy mustard sauce over the turkey to finish.
