Mushroom and Cheese Topped Turkey
with Roasted Chili Squash and Garlicy Broccoli
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)
Branche de romarin
340 g
Courge musquée, en dés
2 cs
Tartinade de figues
1 pièce(s)
Ail, bulbe
227 g
Brocoli
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Flocons de piment
Informations nutritionnelles
Instructions
Add squash, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to one side of a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast in the middle the of oven, until beginning to soften, 10-12 min.
Strip the rosemary leaves from stems (dbl for 4 ppl), then finely chop 1/2 tbsp (dbl for 4 ppl). Peel, then mince or grate the garlic. Cut broccoli into bite-sized pieces. Whisk the fig jam, balsamic vinegar and 2 tbsp water (dbl for 4 ppl) in a small bowl.
Once squash has started to soften, flip, then add broccoli and garlic to the other side of the parchement-lined baking sheet. Toss broccoli with 1 tbsp oil and season with salt and pepper. Return to the middle of the oven until broccoli is golden-brown and squash is tender, 12-14 min.
While the veggies roast, pat turkey dry with paper towels. Season with the rosemary, salt and pepper. Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.**
Reduce heat to medium. Pour in the fig glaze/Brush the fig glaze over the turkey. Cook, flipping the turkey once, until glaze has covered the turkey, 1-2 min. (Check timing. Is it better to finish in oven?)
Thinly slice the turkey. Divide the turkey, garlicy broccoli and chili squash between plates.