Another day, another recipe. Lets start the week with a light, white-meat dinner.
Turkey is lean, rich in folic acid, and is a good source of vitamins B, B1, B6, zinc and potassium.
Serve it with mushrooms or – for a perfectly balanced meal – with Belgian endive in red vinegar and steamed yellow potatoes. If you indulged too much over the weekend, don’t add the walnuts and cream for a leaner version of this recipe.
Ingredients:
(serves 4) F W B Gf
- 2 lb. of organic turkey breast or breast tenders
- 1 clove of garlic, cut in four
- ½ glass of dry white wine
- 4 Tbsp. of EVOO
- 1 Tbsp. of butter
- 1 sprig of rosemary
- ½ cup walnuts, ground
- ¼ cup heavy cream
- Pepper
- Salt
Wash the turkey breast (or tenders) and pat dry with a paper towel.
In a roasting pan, warm up the Evoo and butter. Peel the garlic, remove its green core and cut it in four. Add the garlic to the pan, sauté it for a couple of minutes. Add the rosemary sprig and the turkey, and brown the meat on all sides.
Remove the garlic.
Add the white wine and let evaporate for 2 -3 minutes.
Add pepper and salt and cook, covered and at low temperature, for at least 30 minutes. If the turkey gets too dry, add half ladle of hot water.
When the turkey is cooked, grind the walnuts and add them, together with the heavy cream, to the pan.
Cook – uncovered – until you get a creamy sauce, about 5 minutes.
Slice the turkey and serve with the sauce on top.