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Turkey escalopes, celeriac mash & caper dressing
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350g frozen Cooks’ Ingredients Diced Celeriac
Approx 275g pack Essential British Turkey Breast Steaks
1½ tsp Bart Chicken Seasoning
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
1 tbsp capers, chopped
150ml chicken stock
3 tbsp finely chopped flat leaf parsley
1 tsp white wine vinegar
1. Put the celeriac in a pan, cover with boiling water and cook for 4-5 minutes until tender. Drain, then return to the pan and mash; set aside and keep warm.
2. Meanwhile, space the turkey steaks slightly apart on a sheet of baking parchment. Sprinkle with half the chicken seasoning, turn the pieces over and sprinkle with the remainder. Cover with a second sheet of baking parchment and tap the steaks firmly with a rolling pin to flatten them out.
3. Heat 1 tsp of the oil in a frying pan and fry the turkey for 2 minutes on each side until pale golden. Transfer to a plate. Add the remaining oil to the pan with the shallots and fry for 1 minute, then add the garlic and fry for another minute. Stir in the capers and stock and cook gently for 2 minutes. Stir in the parsley and vinegar and return the turkey pieces to the pan to reheat until cooked through, the juices run clear and no pink meat remains. Serve the escalopes with the celeriac and the sauce spooned over.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in Fri Nov 13 22:48:27 GMT 2020.
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