Turkey, a ‘white’ meat, is more sustainable than red meats (beef, lamb, pork).
Ingredients for 4 portions
- Turkey breast 400 g
- Broccoli 200 g
- Hazelnuts 50 g
- Onion 100 g
- Carrots 80 g
- Celery 60 g
- White wine 100 ml
- Broth (if needed) as required.
- Potato flakes (if needed) as required.
- Clove of garlic 2
- Sage to taste
- Rosemary to taste
- Bay to taste
- Extra virgin olive oil 3 tbsp (30 g)
- Salt to taste
- Pepper to taste
Preparation
In a casserole dish, fry the turkey breast tied up with kitchen string with half the oil. Season as required.
Add the diced onion, carrot and celery, a clove of garlic left whole and the aromatic herbs, and continue cooking for a few minutes.
Pour in the wine and when it has all evaporated, put the dish in an oven heated to 180°C. If necessary, add a little broth from time to time.
When it is ready, remove the garlic and herbs, strain the sauce and, if necessary, thicken it with a teaspoon of potato flakes dissolved in a little cold water.
Toast the roughly chopped hazelnuts in a non-stick pan and add to the dish, leaving the meat to flavour for a few minutes.
Wash the broccoli, cut into florets and peel the stems with a potato peeler. Boil in slightly salted water for ten minutes.
Drain and add to a pan with oil and the other garlic clove, previously fried. Fry for 5 minutes, mashing the broccoli with a fork and season.
Serve the turkey in slices with the sauce drizzled on top together with a broccoli purée.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.