Summer Turkey with Herby Mash
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Summer Turkey with Herby Mash

Summer Turkey with Herby Mash

and Roasted Zucchini

We love zucchini all year long here at Hello Fresh. This dish combines some of our favourite pairings, including turkey with an herby mash and a delicious homemade gravy overtop. A little squeeze of lemon at the end brings the whole dish together!

Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

200 g

Zucchini

9 g

Garlic

50 g

Lemon

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

14 g

Parsley and Thyme

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

2 tsp

Salt*

½ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories610 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium2160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Paper Towel
Garlic Press
Baking Sheet
Large Non-Stick Pan
Small Bowl
Whisk
Measuring Cups
Potato Masher
Strainer

Instructions

COOK POTATOES
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch), in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

PREP
2

While potatoes cook, finely chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then finely chop shallot. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.

COOK TURKEY
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until golden, 1-2 min per side. Remove pan from heat, then transfer turkey to a baking sheet. Roast in middle of oven, until cooked through, 8-10 min.**

ROAST ZUCCHINI
4

While turkey roasts, cut zucchini into 1/2-inch rounds. Toss zucchini with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until golden, 10-12 min.

MAKE GRAVY
5

Stir together cornstarch, garlic, broth concentrates and 3/4 cup water (dbl for 4 ppl), in a small bowl. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and remaining thyme. Cook, stirring often, until softened, 1-2 min. Add cornstarch mixture. Simmer, whisking often, until gravy is slightly reduced, 30 sec-1 min. Season with salt and pepper.

FINISH AND SERVE
6

When potatoes are fork-tender, drain and return to same pot. Using a masher, mash in sour cream, parsley, 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper. Slice turkey. Divide mash, roasted zucchini and turkey between plates. Spoon gravy over turkey.