Layered turkey with creamy leeks and parsnip
30
20
4
No
Ingredients
- 4 turkey fillets (454 g/1 pound)
- 30 ml (2 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of olive oil
- 1 package (454 g/1 pound) of peeled and sliced parsnip
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 45 ml (3 tablespoons) of butter
- 125 ml (1/2 cup) of cooking cream
- Ground salt and pepper up to taste
- 2 pitted and diced Italian tomaotes
- 60 ml (4 tablespoons) of chicken broth
Preparation
Side-by-side mode
- Marinate turkey fillets with a mixture of lemon juice and oil for 5 minutes in the refrigerator.
- In a casserole filled with water, boil parsnip to make a puree out of it.
- In a pan, heat butter and cook Les Cultures de chez nous sliced leeks until tenderness. Add cream and let reduce until obtaining a thick consistency. Season and set at warm.
- Make parsnip puree with chicken broth and tomatoes.
- Sear fillets and layer by stacking parsnip puree, leeks and turkey fillets.
Did you know that...
Leeks are full of antioxidants and great for fighting cholesterol and cancer.
See the product
