Turkey Escalopes with Julienne of Vegetables

Name: Turkey Escalopes with Julienne of Vegetables
Yield: Serves 4
Cuisine: France
Ingredients: 1 lb/500 g sweet potatoes or puréed potatoes; 1 tbsp Dijon mustard, or to taste; 2 cups/500 ml crème fraîche or heavy cream; 1 tbsp oil; 2 tbsp/30 g butter; 1½ lb/750 g boned turkey breast; salt and pepper; 2 carrots, 1 turnip, 1 zucchini, 3 stalks celery cut into julienne; 2 leeks, white part only, cut in julienne strips; 1 cup/250 ml white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Other vegetables, such as mushrooms or scallions may be substituted for the vegetables used here, and puréed chestnuts or spinach may be served instead of potatoes.

Ingredients

1½ lb/750 g boned turkey breast
2 leeks, white part only,

Europe
France
Dinner
Gluten-free
Mediterranean

Method

Cut the turkey breast into escalopes.
Bring a steamer of salted water to a boil. Season the vegetables and put them on a steamer rack. Cover the pan and steam for about 4-6 minutes until the vegetables are just tender but still slightly crisp.
Heat the oil and half of the butter in a frying pan. Sprinkle the escalopes with salt and pepper. Add half to