Friday, September 15, 2017

Herbed Potato Horseradish Crusted Turkey Breast Over Zucchini Noodles


These roasted turkey breasts are covered with an herbed potato mash that is spiked with horseradish. For the herb combinations, I used fresh rosemary, thyme, and parsley. Use whatever fresh herbs you still have left in your garden or have on hand.



To balance the carbs in the potato crust, I paired this recipe with zucchini noodles. The yellow variety adds beautiful color. Using both yellow and green zucchini for the noodles would be even lovelier.

If you do not have a spiralizer, mandoline slicer or similar machine to make the zucchini noodles, use an ordinary vegetable peeler. The spiralizer cuts a good 10-15 minutes off the prep time.



This dish is a wonderful, colorful combination of flavor and color. A great fall menu option.The zoodles lighten up the dish and the potato crust adds just enough to satisfy a carb craving.  

Boneless chicken breasts would work just as well in this recipe. 
Herbed Potato Horseradish Crusted Turkey Breast Over Zucchini Noodles
Prep Time: 30 minutes 
Cook Time: 40 minutes 

Yield: 4 servings
Ingredients:
  • 2 lbs of boneless turkey breast
  • Salt and freshly ground pepper to taste
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoons honey, any variety
  • 2 tablespoons freshly squeezed lemon juice
  • 1 lb white or yellow potatoes
  • 2 tablespoons prepared horseradish (in the jar)
  • 2 tablespoons spicy mustard like Dijon
  • 1 tablespoon chopped fresh rosemary, plus a sprig for garnish 
  • 1 tablespoon fresh thyme leaves, plus a sprig for garnish
  • 2 tablespoons chopped fresh parsley, plus a sprig for garnish 
  • 1 large egg
  • 3 medium-sized yellow zucchinis 2 tablespoons unsalted butter.
Directions:
  • Preheat the oven to 350 degrees F. 
  • Rinse the turkey breasts in cold water and pat dry with a paper towel. Season liberally with salt and freshly ground black pepper. 
  • In a separate small bowl, whisk together the extra virgin olive oil, honey, and freshly squeezed lemon juice. 
  • Use a pastry brush to coat the turkey breasts with the mixture. Transfer the turkey breasts to a casserole dish and pour the remaining marinade over the tops of the breasts. Set aside.
  • Rinse and peel the potatoes. Grate them into a large bowl. Add the mustard, horseradish and chopped herbs to the bowl. 
  • Beat the egg with a fork or a small whisk in a separate small bowl and add it to the potato mixture. Stir everything together, making sure the ingredients are evenly combined. Season the mixture with salt and freshly ground black pepper and stir again. 
  • Spread a thick layer of the potato mixture out on top on the marinated turkey breasts. Place the casserole dish in the oven and bake for 30 minutes.
  • In the meantime, make the zucchini noodles.
  • Use a peeler, a mandoline, or a spiralizer to cut the zucchinis into ribbons. 
  • Heat the butter in a medium sized skillet. Add the zucchini noodles and toss to coat. 
  • Cook the zucchini, stirring often until the noodles become soft, but not mushy. There should be a bit of crunch left in their texture. 
  • Season the zucchini noodles with salt and pepper and transfer to a serving platter. 
  • Remove the cooked crusted turkey breasts from the oven. Arrange them on top of the zucchini noodles, garnish with fresh herbs, if desired and serve.

More turkey recipes:

Turkey Meatballs in Yogurt Sauce Smothered in Melted Gruyere (left)

Tomato, Pumpkin, Butternut Squash, Turkey Bacon Stew (right)


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