Turkey farfalle with fenel

Author: 5/15
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 30
Portions 2
Freezing No
Protein45 gr
Fat8 gr
Carbohydrate82 gr


  • 1 small fenel bulb
  • 1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 250 gr (8 oz) of turkey breast
  • 200 gr (7 oz) of farfalle (bow tie shaped pastas)
  • 15 ml (1 tablespoon) of olive oil
  • Freshly ground salt and black pepper
  • Ground coriander seeds
  • 10 ml (2 teaspoons) of whole wheat flour
  • 150 ml (2/3 cup) of vegetables broth
  • 15 ml (1 tablespoon) of freshly pressed lemon juice
  • 15 ml (1 tablespoon) of finely chopped parsley
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  • Remove leathery leaves and finely slice fenel bulb. Chop leafy parts and set aside. Peel and finely mince onion. Slice turkey breast into slices.
  • In a casserole, set about 2 L (8 cups) of salted boiling water. Add pastas and cook with instructions on the package, until its crispy under the tooth.
  • Meanwhile, heat olive oil in a nonadhesive pan. Lightly brown turkey slices on all sides for 2 to 3 minutes. Season with salt, pepper, and coriander seeds; remove meat from pan and set aside.
  • In the same pan, brown at low heat onions until translucent. Add fenel. Spread with flour and continue cooking. Add vegetables broth and simmer for 5 to 10 minutes.
  • Put back turkey slices into the pan and continue cooking. Season up to taste (salt, pepper, coriander and lemon juice). Drain noodles and divide into two plates while adding turkey and fenel to it. Garnish with fenel leaves and chopped parsley.

Chef's notes