Name: Turkey in creamy leek and parsley sauce
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 4 turkey escalopes, sliced; 2 leeks, sliced; 3 cloves garlic, crushed; good pinch white pepper; 1 tsp Dijon mustard; 1 tbsp plain flour; 100ml skimmed milk; 75g extra-light cream cheese; 25g parsley, chopped

Succulent lean turkey breast cooked in a low-fat creamy sauce that’s packed with leeks and parsley. A great midweek dinner.

Serves

Prep

10 minutes

Cook

15 minutes

Each 284g serving contains (excludes serving suggestion)

KCal

241

Carbs

7.6g

Fibre

3.0g

Protein

41.6g

Fat

4.2g

Saturates

1.3g

Sugars

3.9g

Salt

0.5g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil

4 turkey escalopes, sliced

2 leeks, sliced

3 cloves garlic, crushed

good pinch white pepper

1 tsp Dijon mustard

1 tbsp plain flour

100ml skimmed milk

75g extra-light cream cheese

25g parsley, chopped

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Method

Step 1

Heat 1 tsp of the oil to a frying pan and add the turkey. Fry for 2 minutes on each side to brown the outside. Then put them on a plate, cover with foil and set aside, reserving any juices.

Step 2

Add the other tsp oil to the same pan and add the leeks. Fry gently, stirring regularly, for 5 minutes until they start to soften, but don't allow them to brown.

Step 3

Add the garlic, white pepper, flour and mustard and mix well so the leeks are coated, then gradually stir in 200ml water until it starts to thicken.

Step 4

Gradually stir in the milk and carry on cooking and stirring, until the leeks are soft. If the sauce gets too thick, just stir in a little more milk.

Step 5

Add the turkey escalopes back to the pan along with any juices that have come from them and cook for 2-3 minutes.

Step 6

Remove the turkey and add the cream cheese and parsley to the sauce, mix well. Pour over the escalopes and serve with seasonal vegetables.

Recipe tips

You could use this recipe with pork escalopes or chicken breast. It's also good with or cod or salmon.
Try adding different herbs instead of parsley, such as tarragon, coriander or dill.
For a vegetarian version, use 400g whole mushrooms in place of the turkey

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Turkey in creamy leek and parsley sauce

Ingredients