Keto Turkey in Tarragon Sauce
with Cauliflower Mash and Green Beans
Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, this one is bound to become a favourite in no time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
285 g
Cauliflower, florets
170 g
Green Beans
7 g
Tarragon
1 unit(s)
Green Onion
113 mL
Cream
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut cauliflower into bite-sized pieces.Add cauliflower, 1/2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Cook uncovered until fork-tender, 10-12 min.Drain and return cauliflower to the same pot, off heat. Cover to keep warm.
Meanwhile, trim green beans. Thinly slice green onion.Strip tarragon leaves from stems, then roughly chop.Add green beans and 1/2 tbsp (1 tbsp) oil to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat turkey dry with paper towels. Season with half the garlic salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook until golden, 1-2 min per side.Transfer turkey to other side of the baking sheet with green beans.Roast in the middle of the oven until green beans are tender and turkey is cooked through, 12-14 min.**
Mash remaining garlic salt, 2 tbsp (4 tbsp) cream and 1 tbsp (2 tbsp) butter into cauliflower until almost creamy. (NOTE: Cauliflower mash will still have a few lumps!) Season with pepper, to taste, then stir in green onions.
Combine remaining cream, 1/4 cup (1/2 cup) water, broth concentrate and half the tarragon in the same pan (from step 3). Bring to a simmer over medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper, to taste.
Thinly slice turkey. Divide turkey, green beans and cauliflower mash between plates. Spoon tarragon sauce over turkey. Sprinkle remaining tarragon over top, if desired.
