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Cajun Blackened Turkey and Roasted Potatoes

Cajun Blackened Turkey and Roasted Potatoes

with Shallots, Aspargus and DIY Ranch Dressing

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Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!

Allergens:Sulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

300 g

Yellow Potato

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1.5 tsp

Garlic Salt

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

50 g

Shallot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Chives

227 g

Asparagus

Not included in your delivery

3 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate39 g
Sugar9 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium1630 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. On a cutting board, place and cover each turkey with plastic wrap. Using a rolling pin, or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Sprinkle over Cajun mixture.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in top of oven, until cooked through, 5-7 min.

4

While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl.) Season with salt and pepper.

5

While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.

6

Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle over remaining ranch dressing.