Creamy Roasted Turkey Divan
with Broccoli and Smashed Potatoes
A family classic gets a tasty, modern makeover! This deconstructed riff on the popular casserole is rounded out by a side of smashed potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Turkey Breast Roast
227 g
Broccoli, florets
2 unit
Garlic, cloves
113 g
Yellow Onion
1.5 tsp
Dijon Mustard
(Contains Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
237 mL
Cream
(Contains Milk)
450 g
Red Potato
7 g
Parsley
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
4 tbsp
Milk*
(Contains Milk)
1.5 tbsp
Oil*
1.13 tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet.Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Roast turkey in the middle of the oven until golden-brown, 35-40 min. When turkey is done, transfer to a plate to rest for 5-10 min.
Meanwhile, cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
Meanwhile, cut broccoli into bite-sized pieces. Halve, then peel onion. Cut into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.
Heat a large non-stick pan over medium-high heat. When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. (NOTE: Cook in 2 batches for 4 ppl).Add 1 tbsp (2 tbsp) oil and half the garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.
Heat the same pan over medium.Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.Add onion. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Whisk in Dijon and cream. Cook, stirring often, until slightly reduced, 2-3 min. Remove the pan from heat, then stir in cheese and half the parsley. Season with salt and pepper, to taste.
Roughly mash 2 tbsp (4 tbsp) butter and 4 tbsp (8 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Stir in remaining parsley, then season with salt and pepper, to taste.Slice turkey. Divide broccoli and smashed potatoes between plates. Top with turkey, then pour over sauce.Sprinkle over crispy shallots.
