avec légumes verts crémeux
Ingrédients : Poitrine de dinde • Patates douces • Épinards • Chou frisé • Échalote • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Canneberges séchées (canneberges, sucre, huile de tournesol) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Thym • Ail.
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Portions de poitrine de dinde
340 g
Bébés épinards
113 g
Chou kale, haché
56 g
Patates douces
2 unit(s)
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Crème sure
43 mL
Mélange d’épices acidulé à l’ail
7 g
Thym
7 g
Canneberges séchées
28 g
Beurre non salé
2 tbsp
Huile
2 tbsp
Sel
0.125 tsp
Lait
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip 1 tbsp thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- Peel, then thinly slice shallot.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add sweet potatoes, 1/8 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain sweet potatoes and return to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Pat turkey dry with paper towels. Season with Zesty Garlic Blend, half the chopped thyme, salt and pepper.
- Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then turkey. Cook for 1-2 min per side, until golden.
- Transfer turkey to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Reheat the large non-stick pan over medium-high and add 1 tbsp (2 tbsp) olive oil. When hot, add kale and shallots. Cook for 2-3 min, stirring often, until wilted.
- Add spinach, cranberries, garlic and remaining thyme. Cook for 1-2 min, stirring often, until wilted.
- Add sour cream and 2 tbsp (1/4 cup) milk. Cook for 1-2 mins, stirring often, until coated. Season with salt and pepper.
- Thinly slice turkey.
- Divide turkey, sweet potato mash and creamy wilted greens between plates.
720
kcal
Calories
31
g
Fat
12
g
Saturated Fat
62
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
48
g
Protein
140
mg
Cholesterol
530
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
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