Ingredients

2 medium sized sweet potatoes (about 500 grams)

2 potatoes (about 150 grams)

400 g turkey breast, cut into 3-cm pieces

1 tbsp olive oil

2 tsp mustard with honey and dill (or about 1 tsp dijon mustard, 1/2 tsp honey and 1/2 tsp dill )

150 ml milk

20 g unsalted butter

salt

Total time:35 min

Servings: 2

Step 1:

Peel and cut potatoes into small (about 2 cm) pieces. In a large saucepan, cover potatoes with water and add about 1 tbs salt. Bring it to boil and cook until the potatoes are tender when pierced with a knife. It takes about 15 minutes.

Step 2:

In a bowl, mix the turkey pieces with olive oil, 1/4 tbs salt and 1 tbs mustard (or 1 tbs of honey-dill-mustard mixture). Heat a non-stick frying pan, remove the meat from the bowl and cook for about 6 minutes until golden and cooked through. Remove the meat from the pan.

Step 3:

Heat the milk in a microwave. Drain the potatoes in a colander and transfer them back to the saucepan. Add half of the butter (about 10 grams) and the milk. Using an immersion blender it to form a very smooth puree. You can also use a blender. Salt to taste.

Step 4:

Add 100 ml water to the pan in which you cooked the meat. Heat it and add 1 tsb of the mustard. Stir it well and let simmer for 2 minutes. Remove from the heat and add the rest of the butter. Stir until combines and salt to taste. You can add fresh dill if you have it.