turkey breast and parsnip skillet · Netherlands
A savoury Netherlands-inspired Studio variation with parsnip, turkey breast and a fragrant finish.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the parsnip and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the parsnip and cook for a few minutes.
Add the stock, cover and simmer for 15 minutes until the vegetables are tender.
Cook the turkey breast in a separate frying pan until the centre reaches at least 74°C.
Combine the cooked main ingredient with the vegetables. Stir in the mild mustard, ground nutmeg, chives and taste before serving. Serve straight away.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.