Turkey Breast in Caper Butter Sauce

Name: Turkey Breast in Caper Butter Sauce with carrot, beetroot & a twist of lime
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 4 piece Beetroot; 1 piece Carrot; 500 g Baby potatoes; 2 piece Garlic; ½ sachet(s) Dried thyme; 1 piece Red onion; 5 g Fresh curly parsley; 20 g Capers; 2 piece Turkey breast; ½ piece Lime; 2 tablespoon Olive oil; 4 tablespoon Flour; 1.5 tablespoon [Plant-based] butter; 60 milliliters Low sodium vegetable stock; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with carrot, beetroot & a twist of lime

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Capers are a source of fiber and vitamins. They contain vitamin B6 and B12 as well as vitamins A, C and D. But you'd have to eat a lot of these flower buds to get enough of those vitamins!

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

2 piece

Beetroot

1 piece

Carrot

250 g

Baby potatoes

1 piece

Garlic

¼ sachet(s)

Dried thyme

½ piece

Red onion

2.5 g

Fresh curly parsley

(May be present: Selderij)

10 g

Capers

1 piece

Turkey breast

¼ piece

Lime

Not included in your delivery

1 tablespoon

Olive oil

2 tablespoon

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)2844 kJ

Calories680 kcal

Fat23.8 g

Saturated Fat8.3 g

Carbohydrate72.5 g

Sugar25.3 g

Dietary Fiber19.4 g

Protein37.3 g

Salt0.6 g

Potassium935.3 mg

Calcium72.7 mg

Iron1.2 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

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. Cut the baby potatoes in half or any larger ones into quarters. Crush or mince the garlic.

Transfer the beetroot, carrot, potatoes and half of the garlic to a large bowl and drizzle with the olive oil. Add the thyme and toss well to coat, then transfer to a parchment-lined baking sheet. Roast in the oven for 30 - 40 minutes or until done, tossing halfway.

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 3 - 4 minutes per side. Remove from the pan and set aside under aluminium foil.

In the meantime, finely chop the onion. Zest the lime and then cut it into quarters. Roughly chop the parsley.

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 lime and 1 tsp lime zest. Cook gently for 3 - 4 minutes, covered. Return the turkey to the pan and add the parsley, then cook for 1 - 2 more minutes.

Serve the potatoes and vegetables on plates with the turkey in its sauce. Serve with the mayonnaise as preferred, along with any remaining lime wedges.

Did you know... if you love seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it not just a healthy choice but also a sustainable one.