Turkey Piccata with Roasted Baby Potatoes
with carrot, beetroot & a twist of lemon
Piccata is an Italian dish, where sliced fish or meat is prepared in a sauce of lemon, butter and capers.
Tags:
Calorie Smart
•High Protein
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Beetroot
1 piece
Carrot
250 g
Baby potatoes
1 piece
Garlic
¼ sachet(s)
Dried thyme
½ piece
Red onion
¼ piece
Lemon
2.5 g
Fresh curly parsley
(May be present: Selderij)
10 g
Capers
1 piece
Turkey breast
Not included in your delivery
1 tablespoon
Olive oil
20 g
Flour
¾ tablespoon
[Plant-based] butter
30 milliliters
Low sodium vegetable stock
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2675 kJ
Calories639 kcal
Fat23.3 g
Saturated Fat8.3 g
Carbohydrate66.3 g
Sugar19.2 g
Dietary Fiber15.8 g
Protein35.5 g
Salt0.6 g
Potassium768.6 mg
Calcium61.9 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Deep Plate
•Fryingpan with lid
•Aluminum Foil
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Peel the beetroot and cut it in half, then into long, 1cm thick wedges.
- Quarter the carrots lengthways. Crush or mince the garlic.
- Cut the baby potatoes in half or any larger ones into quarters.
2
- Transfer the beetroot, carrot, potatoes and half of the garlic to a large bowl and drizzle generously with olive oil.
- Add the thyme, then season with salt and pepper and toss well to coat.
- Transfer to a parchment-lined baking sheet.
- Roast in the oven for 30 - 40 minutes or until done, tossing halfway.
3
- In the meantime, finely chop the onion.
- Zest the lemon and then cut it into quarters.
- Roughly chop the parsley.
4
- Transfer the flour to a deep plate.
- Season the turkey with salt and pepper and then coat it with the flour.
- Melt a small knob of butter in a frying pan over medium-high heat and fry the turkey for 5 - 6 minutes per side.
- Remove from the pan and set aside under aluminum foil.
5
- Melt a knob of butter in the same pan and fry the onion with the rest of the garlic for 1 - 2 minutes, then add the stock.
- Stir in the capers and (per person) the juice of a quarter lemon and 1 tsp lemon zest.
- Cover with the lid and cook gently for 3 - 4 minutes.
- Return the turkey to the pan and add the parsley, then cook for 1 - 2 more minutes.
6
- Serve the potatoes and vegetables on plates with the turkey in its sauce.
- Serve with some mayonnaise as preferred, along with any remaining lemon wedges.
