Name: Roast Turkey Breast with Spinach-Sorrel Sauce
Yield: Makes 6 servings
Cuisine: Ukraine
Ingredients: ¼ cup brandy or white wine; 2 cups tightly packed cleaned fresh spinach leaves, shredded; 2 cups tightly packed cleaned fresh sorrel leaves, shredded; 1 small knob celery root, peeled and coarsely chopped; 1 small parsley root, peeled and coarsely chopped; 1 onion, coarsely chopped; ½ teaspoon freshly grated nutmeg; 1 teaspoon freshly ground black pepper; 1 tablespoon coarse salt; 3½-pound turkey breast; 2 tablespoons sunflower oil; Bowl filled with 6 cups ice water; ½ cup white wine; 2 cups unsweetened condensed skim milk; 2 cups boiling water flavored with ½ teaspoon salt; Salt and freshly ground black pepper to taste; 2 tablespoons very cold unsalted butter, cut into small pieces

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Roasting the turkey breast covered in aluminum foil keeps the meat particularly moist and tender. This creamy, almost lemony-flavored sauce is always poured under the slices of carved meat in order to keep the fine white color of the turkey breast meat, or better still, serve the sauce in a warmed separate gravy boat.

To risk departure from my culinary region, I admit to substituting condensed skim milk for traditional heavy cream in this sauce. I have tried this recipe all sorts of