Grilled Turkey with Mashed Potatoes and Vegetables

Ingredients

• Turkey200 g
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/3 tablespoon (10 g)
• Broccoli2/3 cup (60 g)
• Oil2 teaspoon (7 ml)
• Tomato1/2 count (65 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you can use broccoli and/or asparagus.

2. 2

   Step 2

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

3. 3

   Step 3

   Once the water boils, add the potatoes and boil for 12 minutes. Remove, drain and set aside.

4. 4

   Step 4

   At the same time, season the turkey with salt and pepper. Optional: Add lemon juice.

5. 5

   Step 5

   Heat the griddle pan or grill over high heat. While heating, slice the mushrooms and cut the tomato into pieces.

6. 6

   Step 6

   Once heated, add the oil, spread and add the turkey. Reduce heat to medium and cook for 4 minutes per side.

7. 7

   Step 7

   Separately, cut off the woody ends of the asparagus and cut the broccoli into florets.

8. 8

   Step 8

   Place the asparagus and/or broccoli in a pot of boiling water and boil for 3 minutes. Remove, drain and set aside.

9. 9

   Step 9

   Heat the remaining oil in a pan and while heating, mince the garlic.

10. 10

    Step 10

    Add the tomato, mushrooms and garlic. Cook over medium heat for 5 minutes. Season to taste with salt and pepper and add the broccoli and/or asparagus.

11. 11

    Step 11

    Once the potato is done, remove, drain and mix with the milk and butter. Mash until creamy. Season with salt and pepper.

12. 12

    Step 12

    Once done, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Turkey with Mashed Potatoes and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.