Dinde marinée au yogourt et aux herbes
avec bâtonnets de courgette rôtis et purée de patates douces
De la dinde tendre, une purée onctueuse, des courgettes et une trempette aux herbes et au yogourt… Voilà un souper de semaine simple, facile et débordant de saveurs!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
1 pièce(s)
Yogourt grec
(Contient Lait)
340 g
Patate douce, en dés
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 pièce(s)
Courgette
7 g
Aneth
Informations nutritionnelles
Ustensiles
Instructions
Combine the sweet potatoes, 1 tsp salt and enough water to cover (approx. 1-2 inches) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, stirring occasionally, until sweet potatoes are fork-tender, 10-12 min.
Finely chop the dill. Stir together the yogurt, half the garlic salt and half the dill in a medium bowl. (NOTE: the total garlic salt amount for 2 ppl is 3/4 tsp, dbl for 4 ppl) Pat turkey dry with paper towels. Season with pepper. Place the turkey in a large zip-top bag and pour over half the herbed yogurt. Close top. Coat turkey all over with yogurt marinade. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. (NOTE: Cook turkey in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer turkey to a parchment-lined baking sheet. Bake, in bottom of oven, until cooked through, 10-12 min.**
While the turkey cooks, cut zucchini into 1/2-inch sticks, then cut sticks into 3 pieces. Arrange zucchini in a single layer on another parchment-lined baking sheet. Toss with 1 tbsp oil. Season with the remaining garlic salt and pepper. Roast in middle of the oven, until tender-crisp, 8-10 min.
When sweet potatoes are fork-tender, drain and return to same pot. Using a fork or potato masher, mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Thinly slice the turkey. Divide the herby turkey, sweet potato mash and zucchini sticks between plates. Sprinkle the remaining dill over the turkey and zucchini. Serve remaining herbed yogurt on the side for dipping.