Turkey breast with kale and potato mash

Ingredients

• 750 g turkey breast fillet (cut into 4 slices)
• 1 kale
• 4 tbsp butter
• 100 ml Vegetable broth
• 2 tbsp chopped parsley
• Salt
• ground pepper
• 2 tbsp oil
• ground nutmeg
• 2 tbsp crème fraîche
• 600 g potatoes (starchy, boiled)
• 150 ml milk

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 30 minutes until soft.

2. 2.

   Wash kale, trim, and blanch in salted water for about 5 minutes. Shock in cold water, drain, roughly chop, and sauté in 2 tbsp butter. Deglaze with broth and simmer over low heat while stirring occasionally. Season with salt and nutmeg.

3. 3.

   Season meat with salt and pepper, then sear each side in hot oil for about 2-3 minutes. Add parsley at the end, flip once more, and remove from heat.

4. 4.

   Drain potatoes, peel, and mash with a potato masher. Mix in warm milk and remaining butter to form a smooth purée. Season with salt and nutmeg.

5. 5.

   Place meat on top of kale. Spoon a dollop of crème fraîche over each slice and add the purée beside it. Serve immediately.