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Friendly Turkey And Creamy Vegetables

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  Extra light olive oil 1 Teaspoon (With A Dash Of Sesame Oil (5 Ml))
  Yellow onions 3 , peeled and quartered
  Parsnips 4 , peeled and coarsely chopped
  Red potatoes 12 Medium, halved and sliced 1/2 inch thick
  Rosemary branch 2 (4-Inch Long)
  Fresh thyme leaves 1 Teaspoon
  Canned low sodium chicken broth 15 Ounce (397 Gm, 1 Can)
  Salt 1⁄4 Teaspoon, freshly ground
  Freshly ground black pepper 1⁄4 Teaspoon
  Whole turkey breast 1 1⁄2 Pound, skin removed and trimmed of all visible fat and reserved (680 Gm, 1/2 Breast)
  Swiss chard 3 Pound, cleaned and trimmed (1.4 Kilogram)
  Arrowroot 30 Milliliter, mixed with 4 tablespoons water (60 ml) (2 Tablespoons)
  Finely chopped parsley 15 Milliliter (1 Tablespoon)

Preheat the oven to 350°F (180°C).
Pour the oil into a medium flameproof casserole and cook the onions over medium-high heat until just brown— about 5 minutes.
Add the parsnips and potatoes, then the rosemary and thyme.
Pour in the chicken stock and add salt and pepper.
Place the turkey breast on top and lay the reserved skin over the meat.
Cover and bake for 50 minutes.
The amount of fat that drains into the vegetables is very slight providing you have done a good job of removing the visible fat.
Just before the turkey is done, steam the chard until tender.
Transfer the cooked turkey to a cutting board.
Peel off the skin you'll see how moist that skin protection has kept the flesh.
To make a glossy sauce, discard the rosemary branches.
Remove the vegetables and set aside, leaving the juices in the casserole.
Remove from the heat, add the arrowroot slurry, return to the heat and stir until thickened.
Return the vegetables to the casserole, add the parsley and stir until well coated and glistening.
To Serve: Slice the turkey thinly and put 3 slices on each plate.
Spoon the vegetables with sauce over the turkey and put the chard on the side and sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 289 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 36.9 mg12.3%

Sodium 331.7 mg13.8%

Total Carbohydrates 45 g14.9%

Dietary Fiber 6.5 g26%

Sugars 4.1 g

Protein 20 g39%

Vitamin A 141.5% Vitamin C 124.2%

Calcium 10.8% Iron 24.7%

*Based on a 2000 Calorie diet

Friendly Turkey And Creamy Vegetables Recipe