HelloFresh
Summer Turkey with Herby Mash

Summer Turkey with Herby Mash

and Roasted Zucchini

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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/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Scallopine

200 g

Zucchini

9 g

Garlic

50 g

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

14 g

Parsley and Thyme

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

2 tsp

Salt*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories610 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium2160 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Garlic Press
Baking Sheet
Large Non-Stick Pan
Small Bowl
Whisk
Measuring Cups
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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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.

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.

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.**

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.

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.

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.