Christmas Turkey Breast with Parsnip Puree
Christmas turkey breast with parsnip puree is a recipe featuring fresh ingredients from the turkey category. Try this and other recipes by Spoonsparrow!
Ingredients
- 400 g starchy potatoes
- 400 g parsnips
- 20 g butter
- 200 ml milk
- Salt
- nutmeg
- 4 turkey breasts (about 150 g each)
- Pepper (freshly ground)
- 2 tbsp butter
- 1 Shallot
- a splash of dry white wine
- 100 ml game stock
- 200 ml heavy cream
- 2 sprigs lavender
- lavender flowers
Instructions
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1.
Peel and roughly cube the potatoes and parsnips, then boil them in salted water for about 20 minutes.
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2.
Preheat the oven to 140°C (275°F) with both fan and conventional heat.
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3.
Wash the turkey breasts, pat dry, season with salt and pepper, and sear all sides in 1 tbsp hot butter. Remove from pan and finish cooking on a baking sheet lined with spruce branches for 10-15 minutes.
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4.
For the sauce, peel and finely chop the shallot, then sauté it in the remaining butter until translucent. Deglaze with white wine, add game stock, reduce slightly, and blend with an immersion blender. Stir in heavy cream and scatter the lavender flowers. Season with salt.
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5.
Drain the potatoes and parsnips for the puree, then press them through a potato masher. Whisk in butter and hot milk, season with salt and nutmeg. Spoon onto warmed plates, top with sliced turkey breasts, drizzle sauce around, and garnish with spruce branches and lavender.
