Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
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Turkey Cutlets with Parsnip Purée and Honeyed Cranberries

Preparation
30 MIN
Cooking
40 MIN
Servings
4
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Ingredients

Parsnip Purée

Honeyed Cranberry

Turkey

Preparation

Parsnip Purée

  1. In a saucepan, soften the onion in half the butter. Add the parsnips and milk and bring to a boil. Simmer, uncovered, for about 20 minutes or until the parsnips are tender. Drain. In a food processor, purée until smooth with the remaining butter. Season with salt and pepper. Keep warm.

Honeyed Cranberries

  1. In a skillet, caramelize the honey for about 1 minute. Add the cranberries and coat well. Continue cooking until the cranberries begin to pop. Set aside.

Turkey

  1. In a large skillet, brown the turkey cutlets on each side in half the butter until the meat is cooked. Season with salt and pepper. Set aside on a plate warm.
  2. In same skillet, soften the shallot in the remaining butter. Sprinkle with the flour and cook, stirring, until golden brown. Add the broth and sherry and bring to a boil, stirring with a whisk. Reduce by half. Season with salt and pepper. Serve with the parsnip purée, honeyed cranberries, and a green vegetable.

Comments

  1. A spectacular pint that has this dish, an easy and simple recipe with a great finish, sir, thanks for the contribution that my diners (family and friends) will taste. Keep it up and greetings, good work

  2. It would be helpful if the recipe included the nutritional value per serving.

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