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🍽️ Honey-Mustard Turkey with Parsnip-Potato Mash and Carrots

554 kcal · 30 min · 4 servings

Honey-Mustard Turkey with Parsnip-Potato Mash and Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan.
  2. 2. Mix honey, mustard, salt, two tablespoons of oil, and one to two drops of water in a bowl.
  3. 3. Rinse the turkey meat and pat it dry with a kitchen towel.
  4. 4. Rub the meat thoroughly with the marinade.
  5. 5. Set the meat aside to marinate.
  6. 6. Trim the greens of the carrots so that about one centimeter remains on the vegetable.
  7. 7. Save the carrot greens for later.
  8. 8. Wash the carrots thoroughly.
  9. 9. Halve the carrots lengthwise.
  10. 10. Arrange the carrots on a baking sheet.
  11. 11. Sprinkle sugar over the carrots.
  12. 12. Drizzle two tablespoons of oil over the carrots.
  13. 13. Season the carrots with salt and pepper.
  14. 14. Mix everything well so that the carrots are evenly seasoned.
  15. 15. Roast the carrots in the oven for about 20 minutes until golden brown.
  16. 16. Turn the carrots after about 10 minutes.
  17. 17. Rinse the parsnips and potatoes.
  18. 18. Peel the parsnips and potatoes.
  19. 19. Cut the vegetables into pieces about two centimeters in size.
  20. 20. Place the vegetables in a pot with salted water.
  21. 21. Bring the water to a boil.
  22. 22. Cook the vegetables covered for about 15 minutes until soft.
  23. 23. Drain the cooking water.
  24. 24. Add cream cheese and two tablespoons of butter.
  25. 25. Mash the vegetables with a potato masher into a coarse mash.
  26. 26. Season the mash with salt and pepper.
  27. 27. Keep the mash warm.
  28. 28. Heat two tablespoons of oil in a pan over high heat.
  29. 29. Sear the turkey meat on all sides for about two to three minutes.
  30. 30. Cook the meat until it is golden brown.
  31. 31. Save the marinade.
  32. 32. Reduce the heat.
  33. 33. Add two tablespoons of butter and the remaining marinade.
  34. 34. Continue cooking the meat with the lid closed for about five minutes.
  35. 35. Remove the carrots from the oven.
  36. 36. Plate the carrots, parsnip-potato mash, turkey breast, and pan juices.
  37. 37. Serve the dish.

Nutrition per serving