Layered turkey with creamy leeks and parsnip
30
20
4
No
Ingredients
- 4 turkey fillets (454 g/1 pound)
- 30 ml (2 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of olive oil
- 1 package (454 g/1 pound) of peeled and sliced parsnip
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- 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.
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