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Turkey, leek & potato stew
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2 tsp olive oil
400g pack essential 12 Waitrose Turkey Meatballs
2 onions, chopped
2 leeks, sliced
500g new potatoes, scrubbed and cut into small dice
500ml Cooks’ Ingredients Chicken Stock
2 tsp essential Waitrose Wholegrain Mustard
100ml essential Waitrose Reduced Fat British Crème Fraîche
½ x 20g pack dill, chopped
1. Heat 1 tsp of the oil in a large, wide pan or frying pan. Add the meatballs and fry for 5 minutes, turning frequently until lightly browned. Remove from the pan.
2. Add the remaining oil and the onions, and fry for 5 minutes to soften. Add the leeks, potatoes, stock, mustard and 100ml water, and return the meatballs to the pan. Bring to a gentle simmer, cover with a lid and cook for about 12 minutes or until the potatoes are tender. Check the meatballs are cooked through with no pink meat.
3. Stir in the crème fraîche and dill, and cook for a further 2 minutes. Serve in shallow bowls.
Cook’s tipIf you prefer, you can substitute other types of meatballs, such as lamb, veal or pork, in place of the turkey.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in July 2018.