Turkey Breast with Root Vegetable Mash

Serves 12

This elegant turkey dish is excellent with a quick chutney of chopped raw cranberries, dates and navel orange segments.

Ingredients

1 bone-in half turkey breast (about 3 pounds), skin removed
3 cups low-sodium chicken broth
3 leeks (about 1 1/2 pounds), split, rinsed, sliced 1/2-inch thick and rinsed again
2 turnips, cut into 3/4-inch cubes
1 small bunch mixed herbs, tied together with kitchen twine
2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 large celery root, peeled and cut into 1 1/2-inch chunks
1 cup unsweetened almond milk
1/2 cup chopped parsley

Method

Place turkey breast in a large pot and add broth, leeks, turnips and herbs. Bring to a boil, lower heat, and simmer, covered, until turkey is cooked through and vegetables are tender, 35 to 40 minutes.

Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes. Drain, combine in one pot and add almond milk. Mash with a potato masher or large fork until smooth.

Remove turkey from broth and set on a platter. Discard herbs. With a slotted spoon, spoon leeks and turnips around turkey and keep warm. Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around turkey. Reheat vegetable mash; if necessary, and carve turkey into thin slices.

Nutrition

Per serving: 220 calories (10 from fat), 1.5g total fat, 0g saturated fat, 65mg cholesterol, 140mg sodium, 23g total carbohydrate (3g dietary fiber, 3g sugar), 26g protein

http://wholefoodsmarket.com/recipes/2817