Nutritionist's Pick: Garlic-Thyme Turkey and Mashed Sweet Potatoes
with Creamy Wilted Greens- Milk
- Sulphites
- Milk
- Sulphites
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Gluten
Ingredients: Turkey breast • Sweet potato • Spinach • Kale • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Dried cranberries (cranberries, sugar, sunflower oil) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Thyme • Garlic.
Ingredients
340 g
Turkey Breast Portions
113 g
Baby Spinach
56 g
Kale, chopped
2 unit(s)
Sweet Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
43 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
7 g
Thyme
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip 1 tbsp thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- Peel, then thinly slice shallot.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add sweet potatoes, 1/8 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain sweet potatoes and return to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Pat turkey dry with paper towels. Season with Zesty Garlic Blend, half the chopped thyme, salt and pepper.
- Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then turkey. Cook for 1-2 min per side, until golden.
- Transfer turkey to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Reheat the large non-stick pan over medium-high and add 1 tbsp (2 tbsp) olive oil. When hot, add kale and shallots. Cook for 2-3 min, stirring often, until wilted.
- Add spinach, cranberries, garlic and remaining thyme. Cook for 1-2 min, stirring often, until wilted.
- Add sour cream and 2 tbsp (1/4 cup) milk. Cook for 1-2 mins, stirring often, until coated. Season with salt and pepper.
- Thinly slice turkey.
- Divide turkey, sweet potato mash and creamy wilted greens between plates.
