Discover a refined way to revisit the comforting flavors of a traditional sugar shack meal with this maple-glazed turkey breast, served with caramelized carrot purée. A perfect blend of sweetness and tradition to delight your taste buds!
Preparation
15
min
Cooking
50
min
Portion
4
Ingredients
Carrot Purée
- 1 L (4 cups) carrots, sliced into rounds
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) maple syrup
- Salt and pepper, to taste
- 1 yellow onion, quartered
- 2 garlic cloves
- 140 g (5 oz) soft, unaged goat cheese or light feta cheese
- 250 ml (1 cup) canned white beans, rinsed and drained
Sauce / Marinade
- 30 ml (2 tbsp) reduced-sodium soy sauce
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) Dijon or whole-grain mustard
- 5 ml (1 tsp) dried thyme and/or rosemary
- Salt and pepper, to taste
Turkey
- 4 turkey cutlets or 1 whole breast (approx. 500 g)
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, toss the carrots with olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
- Add the onion and garlic to the sheet and continue roasting for 30 more minutes, until the vegetables are tender and caramelized.
- Meanwhile, in a large bowl, mix the marinade ingredients. Add the turkey and coat well. Let marinate in the refrigerator while the carrots are roasting.
- Once the vegetables are roasted, let them cool slightly.
- In a nonstick skillet over medium heat, cook the turkey for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and cover.
- In a food processor, blend the roasted vegetables, cheese, and white beans into a smooth purée. If too thick, add a little water or broth. Adjust seasoning if needed.
- Divide the carrot purée among four plates, place a sliced portion of turkey on each, and drizzle with any leftover sauce.
Notes
Keeps for 3 days in an airtight container in the refrigerator or 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
