Turkey in creamy leek and parsley sauce
Nutrition Facts
each servingIngredients
all 10 types- 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
Directions
6 steps in totalHeat 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.
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.
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.
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.
Add the turkey escalopes back to the pan along with any juices that have come from them and cook for 2-3 minutes.
Remove the turkey and add the cream cheese and parsley to the sauce, mix well. Pour over the escalopes and serve with seasonal vegetables.
