John Myers
Turkey Breast with Mustard Cream
The perfect turkey breast with mustard cream recipe with a picture and simple step-by-step instructions.
For leek vegetables:
- 40 g Branded butter
- 1 tablespoon Sunflower oil
- White milled pepper
- Salt
- 150 ml Chicken broth
- 150 ml Cream
- 1 tablespoon Dijon mustard
- 0,5 tablespoon Mustard sweet
- 2 Leek sticks young
- 20 g Branded butter
- 1 pinch Salt
- 2 tablespoon Water
- Wash the potatoes thoroughly and cook with a teaspoon of caraway seeds for about 20 minutes, then drain and peel.
- While the potatoes are cooking, cut the turkey meat into strips. Heat the oil with 20 g of the butter in a large pan and fry the meat in two sections until golden brown, remove, season with salt and pepper and keep warm.
- With the stock and cream, simmer the roasting set in the pan – for about 3 minutes – until the sauce is creamy and then stir in both types of mustard and the remaining butter. Place the meat strips in the sauce, heat again and serve with the small jacket potatoes.
- I served a quick leek today with this hearty, hearty turkey dish. To do this, cut the cleaned leek sticks into slightly longer pieces and fry the butter with a pinch of salt until it begins to brown.
- Add the leek to the browned butter, sweat briefly for a minute, then add the water, put a lid on and cook for about 7 minutes. Shake the pot once in between … done !!
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