Layered turkey with creamy leeks and parsnip

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 20
Portions 4
Freezing No


  • 4 turkey fillets (454 gr/1 pound)
  • 30 ml (2 tablespoons) of lemon juice
  • 30 ml (2 tablespoons) of olive oil
  • 1 package (450 gr/1 pound) of peeled and sliced parsnip
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of butter
  • 125 ml (1/2 cup) of cooking cream
  • Ground salt and pepper up to taste
  • 2 pitted and diced Italian tomaotes
  • 60 ml (4 tablespoons) of chicken broth
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  • Marinate turkey fillets with a mixture of lemon juice and oil for 5 minutes in the refrigerator.
  • In a casserole filled with water, boil parsnip to make a puree out of it.
  • In a pan, heat butter and cook Les Cultures de chez nous sliced leeks until tenderness. Add cream and let reduce until obtaining a thick consistency. Season and set at warm.
  • Make parsnip puree with chicken broth and tomatoes.
  • Sear fillets and layer by stacking parsnip puree, leeks and turkey fillets.

Chef's notes