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Turkey Cutlets with Parsnip Purée and Honeyed Cranberries

Preparation
30 MIN
Cooking
40 MIN
Photo Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
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Ingredients

    Parsnip Purée

  • 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
  • Honeyed Cranberry

  • 1/4 cup (60 ml) honey
  • 1 cup (250 ml) fresh or frozen cranberries
  • Turkey

  • 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

  • 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

  • 2. 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

  • 3. 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.
  • 4. 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.
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