Turkey Breast with Broth Potatoes
Gently poached turkey breast served with tender carrot and potato cubes simmered in hot chicken broth.
Ingredients9
- lemon1/2 Stück
- salt1 Prise
- turkey breast600g
- chives1 Bund
- chicken broth500ml
- bay leaves2 Stück
- carrots600g
- waxy potatoes800g
- canola oil2 EL
Instructions
- 1
Wash the lemon in hot water and dry it. Grate the zest, squeeze the juice, and spread both with the salt over the turkey breast. Wash the chives, shake dry, and cut into thin rings.
- 2
Heat the broth in a pot. Add the turkey and bay leaves, bring to a boil once, then cover and let it poach on low heat for about 30 minutes.
- 3
Wash, peel, and dice the carrots and potatoes into 2 cm cubes. Remove the cooked turkey from the broth. Sauté the vegetables in the oil until glossy, then pour in the hot broth. Simmer over medium heat for 10-15 minutes with the lid half on, until tender.
- 4
Slice the turkey thinly and serve with the broth potatoes. Sprinkle with the chive rings.
NutritionPer serving
Allergens
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
