Braised Turkey Breast with Root Vegetables and Parsley Potatoes

Tender turkey breast slowly braises in wine and root vegetables into a creamy, aromatic sauce. Served with parsley potatoes, a light country-style meal like Grandma used to make, but without the heavy layer of fat.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 800 g turkey breast fillet
• 1 Prise salt
• pepper
• 2 EL flour
• 2 EL neutral cooking oil
• 30 g butter
• 2 Stück onions
• 2 Stück garlic cloves
• 4 Stück carrots
• 150 g celeriac
• 1 Stück leek stalk
• 2 EL tomato paste
• 150 ml white wine
• 500 ml water
• 2 Stück bay leaves
• 2 Stück thyme sprigs
• 200 g crème fraîche
• 1 TL sweet paprika powder
• 800 g floury potatoes
• 1 Bund parsley

Method

1. Wash the potatoes, boil them in salted water for about 20 minutes, drain, peel and keep warm.
2. Pat the turkey breast dry, cut into roughly 4 cm cubes, season with salt and pepper and dust lightly with flour.
3. Heat the cooking oil in a large braising pot and sear the meat in batches on all sides until golden brown. Remove and set aside.
4. Finely dice the onions and garlic and sweat them in the pan drippings until translucent. Stir in the tomato paste and roast briefly.
5. Peel the carrots and celeriac and slice them, cut the leek into rings, and sear everything together briefly.
6. Deglaze with the white wine, scrape the browned bits from the bottom of the pot and reduce the wine by half.
7. Return the meat to the pot, add water, bay leaves and thyme, cover and braise over low heat for about 35 minutes.
8. Stir in the crème fraîche, season with paprika powder, salt and pepper, and simmer uncovered for another 5 minutes.
9. Finely chop the parsley. Toss the potatoes in the butter and sprinkle with the parsley.
10. Serve the braised dish with the parsley potatoes.