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🍽️ Oven Beetroot Pockets with Creamy Turkey Filling

606 kcal · 30 min · 4 servings

Oven Beetroot Pockets with Creamy Turkey Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with 1.5 liters of water and add salt. Place the pot on the stove and bring the water to a boil. Add the whole, unpeeled beetroot bulbs to the boiling water. Cook the beets for 45 minutes until they are tender.
  2. 2. Rinse the turkey breast under running water. Pat the meat dry with a kitchen towel. Cut the meat into large cubes. Take the spring onions, trim the hard ends, and wash them. Slice the onions into thin rings. Heat some oil in a large pan. Add the spring onions to the hot pan and sauté them for 5 minutes. Add the turkey cubes. Fry the meat while stirring constantly until it is browned on all sides. Season the meat with salt and pepper. Pour the cream into the pan. Let the sauce come to a brief boil.
  3. 3. Remove the cooked beetroots from the water. Let them drain. Peel the beets. Cut a flat slice from the top to create a lid. Cut the bottom flat so the beet stands upright. Hollow out the inside of the beets using a spoon. Save the scooped-out beet flesh in a bowl. Fill the turkey mixture into the hollowed beets. Mix breadcrumbs with grated Parmesan and butter. Distribute one tablespoon of this mixture over the filling of each beet. Place the stuffed beets side by side in a baking dish. Pour some broth into the dish. Bake the beets in the oven at 160 degrees for 8 minutes.
  4. 4. Take half of the reserved beet flesh. Add it to a pot along with the cream and crème fraîche. Bring the mixture to a boil once. Puree the sauce with a hand blender until it is smooth and fine. Cut the remaining beet pieces into thin strips. Stir the beet strips into the sauce. Divide the stuffed beets onto the plates. Surround the beets with the sauce. Garnish the dish with fresh chives.

Nutrition per serving