Turkey Breast in Creamy Basil Sauce
with potato wedges & green vegetables
Turkey breast is a lean, tender cut with a mild flavour. Perfect for roasting or grilling, it’s a fantastic protein-rich, low-fat choice for any meal!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Turkey breast
200 g
Potatoes
75 g
Green beans
½ piece
Red onion
½ piece
Courgette
75 g
Cooking cream
(Contains Milk)
15 milliliters
Basil crème
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Thoroughly wash the potatoes and cut them into wedges. Pat them dry with kitchen paper, then transfer to a bowl and drizzle with half of the olive oil (see Tip). Season with salt and pepper, then toss well to coat.
Tip: to save time washing up, you can also do this directly on the baking sheet.
Transfer the potatoes to a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes, tossing halfway. In the meantime, discard the tips of the green beans and then cut into thirds. Chop the onion. Slice the courgette into crescents.
Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes. Drain and set aside.
Did you know… green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
Meanwhile, melt the butter in a deep frying pan over medium-high heat. Fry the turkey for 2 - 3 minutes per side. Add the cream and allow to cook gently for 5 - 8 minutes. Turn off the heat and stir in the basil crème.
Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the onion and courgette for 4 minutes, then add the green beans and fry for 2 more minutes. Season to taste with salt and pepper.
Serve the turkey in its sauce on plates. Serve the potato wedges and the vegetables alongside.