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Leeks
Layered turkey with creamy leeks and parsnip
Author:
Les Cultures de chez nous
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Preparation
30
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Layered turkey with creamy leeks and parsnip
From
Sep 15
to
Jan 01
Preparation
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
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