Turkey breast with nut crust and potato and pumpkin puree
- 125 g Nut mix (e.g. peanut, Cashew and almond kernels); roasted and salted
- 150 g Gouda cheese
- 75 g white bread
- 1/2 Bund Thyme
- 5 EL soft butter
- Pepper
- 850 g butternut squash
- 750 g Potatoes
- Salt
- 4 Turkey schnitzel (approx. 175 g each)
- 1 EL Clarified butter
- 150 ml Milk
- grated nutmeg
60 minutes
very easy
- 1.
- Roughly chop the nuts. Coarsely grate the cheese. Coarsely crumble the bread in the universal chopper. Wash thyme, shake dry. Pluck leaves and finely chop except for something to garnish. Knead the breadcrumbs, thyme, nuts, cheese and 2 tbsp butter. Season with pepper. Halve the pumpkin, scrape out the seeds. Peel and cut the pumpkin. Potatoespeel, wash and cut into small pieces. Cook the pumpkin and potatoes in boiling salted water for about 20 minutes
- 2.
- Wash the meat, pat dry, season with salt and pepper. Heat the clarified butter in a pan. Fry the meat in it on each side for about 2 minutes. Take out and put in a flat baking dish. Spread the crumb mixture on top, press down lightly. Baked in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 12–15 minutes
- 3.
- Drain the potato and pumpkin mixture, let it evaporate briefly. Pour in 3 tablespoons of butter and milk and mash everything to a puree. Season with salt and nutmeg. Serve the meat with the puree, garnish with the thyme set aside. A fresh salad tastes good with it
1 person approx:
- 850 kcal
- 3570 kJ
- 65 g protein
- 44 g fat
- 45 g carbohydrates
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