Turkey in Mustard and Rosemary Sauce
with roast potatoes and broccoli4.0(6)
Calories
:
510 kcalProtein
:
51.8g proteinTotal
:
35 minutesDifficulty
:
MediumProtein Rich
Calorie Smart
Family Friendly
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Broccoli
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
½ sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Rosemary
1 unit(s)
Garlic
500 grams
Baby Potatoes
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2132 kJ
Energy (kcal)510 kcal
Fat16.9 g
of which saturates9.8 g
Carbohydrate37.8 g
of which sugars11.2 g
Dietary Fiber10.1 g
Protein51.8 g
Salt0.8 g
Potassium1052.3 mg
Calcium91.5 mg
Iron0.8 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 240°C/220°C fan/gas mark 9.
- Cut the potatoes into 2cm chunks.
- Pick the rosemary leaves and roughly chop.
- Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
- Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
2
- Peel and grate the garlic (or use a garlic press).
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. - Add the broccoli to a lined baking tray and toss with salt, pepper and a drizzle of oil.
- When the potatoes have been cooking for 15 mins, place the broccoli on the middle shelf of the oven and roast until crispy around the edges, 10-12 mins.
3
- Meanwhile, season the turkey with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the turkey, season to taste with salt and pepper and cook until golden brown and crispy, 5-6 mins on each side.
- Once cooked, remove from the pan and cover to keep warm.
TIP: Cook in batches if your pan is getting crowded.
5
- Return the pan to medium-low heat and add the creme fraiche.
- Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
- Once ready, add the turkey back into the pan to coat in the sauce and warm through, 1-2 mins.
6
- Divide the broccoli and potatoes between plates.
- Plate the turkey alongside.
- Finish with a drizzle of the creamy mustard rosemary sauce.
