Cajun Blackened Turkey and Roasted Potatoes
with Shallots, Aspargus and DIY Ranch Dressing
Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
300 g
Yellow Potato
1 tbsp
Cajun Seasoning
(Contains Sulphites)
1.5 tsp
Garlic Salt
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
50 g
Shallot
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Chives
227 g
Asparagus
Not included in your delivery
3 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
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.
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.
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.
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.
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.
Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle over remaining ranch dressing.
