British turkey spring casserole
Fat Per Portion: 16.4g
Cooking Time: 40 minutes
Ingredients
4 boneless turkey breasts
60ml / 4 tbsp oil
100g / 4oz baby onions, peeled
175g / 6oz baby carrots, trimmed
225g / 8oz baby new potatoes, scrubbed and peeled
2 sticks of celery, sliced
100g / 4oz green beans, trimmed
1 garlic clove, peeled and crushed
2 tbsp plain flour
150ml / ¼ pint orange juice
450ml / 3/4 pint chicken stock
Salt and freshly grated black pepper
410g can flageolet beans, drained and rinsed
Celery leaves to garnish
Method
Cut several slashes in each turkey breast with a sharp knife. Heat half the oil in a deep frying pan and brown turkey. Remove.
Add remaining oil to the pan and frying onions, carrots and potatoes for about 5 minutes until lightly browned.
Return turkey to pan. Add celery, green beans and garlic. Blend flour with orange juice and stir into pan with stock and seasoning.
Bring to the boil, lower heat and cover pan. Simmer for 30 minutes.
Add flageolet beans and simmer for a further 15 minutes or until turkey and vegetables are tender.
Serve garnished with celery leaves.