Singles Dinner No. 18

Ingredients for 1 servings:

• 3 m.-sized potatoes
• 2 small carrots
• 1 m.-large shallot(s)
• 25 g carrot(s), green part only
• 1 tsp, leveled salt
• 1 tsp, leveled vegetable broth
• 30 g cream cheese
• 150 g turkey breast fillet(s)
• Salt
• pepper
• chili flakes
• Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Turkey breast steaks with coarse potato and carrot mash, refined with carrot tops and cream cheese

Bring a saucepan of water with salt and vegetable stock to a boil. Peel, slice, and dice the potatoes, and add them to the pan. Reduce the heat to medium. Peel the carrots, halve them lengthwise, dice them, and add them. Peel, slice, and dice the shallots, and add them. Wash the carrot tops thoroughly, chop them finely, and add them. Mix everything well and simmer for about another 10 minutes. Once the carrots are no longer hard, drain the cooking water. Don’t throw it away; it will be the basis for the next soup. Roughly mash the potatoes and vegetables in the pan, stir in the cream cheese, cover, and keep warm. Heat fat in a pan over medium heat and quickly fry the turkey steaks on both sides. Season with salt, pepper, and chili flakes, then serve. Add the potato and carrot mash, and a truly delicious meal is ready. The carrot greens taste very aromatic and are far too good to be thrown away.