Intro: Turkey Breast With Sweet Potato Puree
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
Total time:35 min
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.
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.
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.
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.
Combine it all together. Serve and enjoy!