Name: Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 1/4 cup (60 ml) butter; 1 lb (454 g) parsnips, peeled and sliced; 1 1/2 cups (375 ml) milk; 1/4 cup (60 ml) honey; 1 cup (250 ml) fresh or frozen cranberries; 1 1/2 lbs (675 g) turkey cutlets; 1/4 cup (60 ml) butter; 1 shallot, chopped; 2 tablespoons (30 ml) all-purpose flour; 2 cups (500 ml) beef broth; 1/4 cup (60 ml) sherry

Preparation

Parsnip Purée

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

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

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.
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

Nomasvirus M.

5 stars June 27th, 2017

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
Annie G.

November 26th, 2014

It would be helpful if the recipe included the nutritional value per serving.
Ricardocuisine
November 26th, 2014

We added the nutritional values for this recipe. To see the chart, click on the «Nutrition Facts» terms, to the right of the ingredients.