with Parmesan and Veggies
This warming and luscious stew is as satisfying as it is quick! Lightly creamy and deeply flavoured lean ground turkey is cooked in fragrant crushed tomatoes amped with sun-dried tomato pesto for a one-two punch of coziness. Ingredients: Ground turkey • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Carrots • Yellow potato • Spinach • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Allergens
Utensils
Tags
Ground Turkey
250 g
Crushed Tomatoes with Garlic and Onion
0.5 unit
Carrot
1 unit
Yellow Potato
150 g
Baby Spinach
113 g
Shallot
1 unit
Parmesan Cheese, shredded
0.25 cup
Sun-Dried Tomato Pesto
0.25 cup
Chicken Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Oil
1.5 tbsp
Sugar
0.5 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Cut potatoes into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, carrots and shallots. Season with salt and pepper.
- Cook for 4-5 min, stirring often and breaking up turkey into smaller pieces, until no pink remains.** (NOTE: It’s okay if bits of turkey stick to the bottom of the pot at this step.)
- Add Cream Sauce Spice Blend, chicken stock powder and 1/2 tsp (1 tsp) sugar. Stir to coat.
- Add sun-dried tomato pesto, half the crushed tomatoes (use all for 4 servings) and 2 cups (3 cups) water.
- Bring to a boil over high heat and cook, stirring often to remove any turkey stuck to the bottom of the pot.
- Reduce heat to medium-low.
- Cover and cook for 7-9 min, stirring occasionally, until carrots are tender and stew has thickened slightly.
- To the pot, add roasted potatoes and spinach. Stir for 1 min, until spinach wilts. Season with salt and pepper.
- Divide stew between bowls.
- Sprinkle Parmesan cheese over top.
If you've opted to get turkey, when the pot is hot, add 1 tbsp (2 tbsp) oil, then turkey and veggies. Season with salt and pepper. Cook turkey in the same way the recipe instructs you to cook the pork.**
610
kcal
Calories
33
g
Fat
8
g
Saturated Fat
46
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
1810
mg
Sodium
0.3
g
Trans Fat
1850
mg
Potassium
350
mg
Calcium
6
mg
Iron
with Sugar Snap Peas and Peppers
