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🍽️ Turkey with Parsley Roots

515 kcal · 30 min · 4 servings

Ingredients

• 750 g turkey breast fillet
• salt
• pepper (from the mill)
• olive oil
• 3 garlic cloves
• 3 tbsp finely chopped sage leaves
• 2 tbsp finely chopped parsley
• 1 tbsp thyme leaves
• 2 tbsp finely chopped capers
• 200 ml dry white wine
• 200 ml poultry stock
• 4 bunches flat-leaf parsley
• 6 pickled anchovy fillets
• 1 garlic clove
• 1 tbsp capers
• 2 egg yolks
• 5 tbsp olive oil
• 2 tsp wine vinegar
• salt
• 1 kg smaller parsley roots
• butter

Instructions

1. 1. Finely chop the garlic and mix it with sage, parsley, thyme, and capers. Rub the turkey breast first with 2 tablespoons of oil, then season it generously with salt, pepper, and the herb mixture. Let the meat marinate for 1 hour.
2. 2. Heat 2 tablespoons of oil in a casserole dish and sear the turkey breast on all sides over high heat. Deglaze the meat with white wine and poultry stock. Cover the pot with a lid and braise the meat for about 50 minutes.
3. 3. Use this time to make the sauce: Pick the parsley leaves and puree them finely in a blender together with anchovy fillets, a clove of garlic, capers, and the egg yolk. Stir in 5 tablespoons of oil in a thin stream until the sauce becomes creamy. Finally, season with salt and vinegar.
4. 4. Peel the parsley roots and blanch them (cook briefly in boiling water) for 5 to 8 minutes in plenty of salted water. Drain them and toss them in 1 tablespoon of hot butter.
5. 5. Slice the cooked turkey breast thinly and let it rest briefly in the cooking juices. Arrange the meat on top of the root vegetables. Serve the dish drizzled with plenty of herb sauce.

Nutrition per serving

• kcal: 515
• Protein: 48 g · Fett/Fat: 26 g · Carbs: 15 g