Turkey Breast in Caper Butter Sauce
with carrot, beetroot & a twist of lime- Selderij
- May contain traces of allergens
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!
Ingredients
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
(Contains: Selderij, May contain traces of allergens)
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
Utensils
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.
