The crunchy pecan topping makes a delicious partner to succulent turkey, alongside a rosemary-infused celeriac mash and a tangy homemade cranberry sauce.
Time: 30 minutes
Serves: 2 people
100g fresh cranberries
1½ tbsp oil
180g tenderstem broccoli
2 tsp honey
2 x 150g turkey escalope
4 tbsp ground almonds
Medium handful of fresh rosemary
1. Preheat the oven to 200°C / gas mark 6, and boil a kettle.
2. Make the pecan crust: zest the lemon and roughly chop the pecans. Finely chop the rosemary leaves. Place the lemon zest, ground almonds, pecans and half of the rosemary into a bowl. Mix with 1 tbsp of the oil and a pinch of sea salt and black pepper.
3. Place the turkey escalopes onto a baking tray and spread a thin layer of the pecan mix over the top. Place in the oven for 20 mins until cooked through.
4. Trim the tenderstem broccoli and slice any thick stalks in half lengthways. Peel and cut the celeriac into small 1 cm chunks. Place in a saucepan and cover with boiling water. Simmer for 15-20 mins until soft, add the tenderstem for the last 5-7 mins of cooking, then drain and set the tenderstem aside to keep warm.
5. Mash the celeriac with a potato masher. Add a squeeze of lemon and ½ tbsp olive oil to personal taste. Stir in the remaining rosemary and season with sea salt and black pepper.
6. Meanwhile, make the cranberry sauce: add the honey, cranberries and 100ml boiling water into a saucepan, and simmer for 5 mins.
7. Thinly slice the pecan-crusted turkey. Spoon the celeriac mash onto two warm plates and top with the turkey and the cranberry sauce. Serve alongside the tenderstem broccoli.
580 calories • 41g carbs • 26g fat • 52g protein
Allergens: Celery, Nuts
Recipe courtesy of Mindful Chef