Because the weather has changed over here in Belgium, I needed a more comforting dinner. Because it is Autumn, I wanted to eat my first parsnips & the time was right for creating something new with them, so I created this divine tasty dinner! I am sure that you all will love it too! 🙂 Bye By Summer, we will see you next year,…
I encrusted flat organic turkey fillets, on both sides with crushed pecans, fresh sage from my sage plant & some fresh garlic! I served it with cooked red quinoa & roasted sage scented parsnips & carrots. It was a fabulous, easy & divine fragrant dinner! Best served with a loved one,…He or she will praise you,...This reminds me of the great song by Moby: Praise you!
Check it all out! 😉
Recipe: For 2 persons:
* For the sage, pecan crusted turkey fillets:
1 fat clove of garlic, peeled & cut up
2 packed tablespoons of fresh cleaned sage leaves, torn up
1 egg, whisked loose with a fork
black pepper: 10 grins
Maldon sea salt: 1/2 teaspoon & pinch or two
1 cup peeled pecan halves
2 flat turkey fillets, that are Dairy-free & Gluten-free , each about 150 gr/ If your turkey fillets are not flat, flatten them out with a meat basher!
a fruity evoo to fry your pecan sage crusted turkey fillets in
* For the sage scented parsnip & carrot mix:
300 gr peeled carrots, cut horizontally into 2 & then crosswise into 2 ( weighted when peeled & cut up ) See pic above!
190 gr peeled parsnips, cut horizontally into 2 & then crosswise into 4 or 5 pieces ( weighted when peeled & cut up ) See pic above!
4 fat cloves of Unpeeled garlic
1/2 fat big white onion, peeled & cut into finer wedges
a fruity evoo: 3 tablespoons
black pepper: 10 grins
Maldon sea salt: 1/2 teaspoon
fresh sage leaves: 1/2 tablespoon, torn up
* For the cooked red quinoa:
enough red quinoa for 2 persons, well-rinsed under cold water & well-drained too.
black pepper: 6 grins to add to the boiling water
a few pinches of Maldon sea salt
1. First, make your pecan sage encrusted turkey fillets. Take your food processor & put the S-blade in it. Add garlic, torn sage leaves, black pepper, sea salt & pecan halves. Blitz on full power or less power until it all resembles bread crumbs, stop & taste! It has to taste pungent & just right & has to look something like this:
2. Take 4 clean plates & on plate 1, you place your flattened turkey fillets. On plate 2, you pour the whisked egg, you dip your turkey fillets on both sides into the beaten egg On plate 3, you place the pecan-sage-garlic mix, spread out. You dip each side of the turkey fillets into the mix & on plate 4 you place them, spaced apart, something like this:
Then, I placed cling film over the plates & put them in the fridge to stiff up a bit, while you prepare the rest of your dinner. Because they only need few minutes per side for frying.
2. Now, preheat your oven to 200°C for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature, if you need to. In a large non-stick oven roasting dish, place your carrot & parsnip strips in 1 layer in it. Tuck your onion wedges & unpeeled garlic neatly between it all. Scatter your torn up sage leaves over it, add your pepper & sea salt. Pour 3 tablespoons of that fruity evoo over it. With clean hands, mingle everything together. Place into the hot oven & bake for about 25 to 35 minutes. I needed 30 minutes. After 15 minutes of roasting, turn all the veggies over to prevent burning & for an equal roast. When done, check if the veggies are cooked through. Check often.
3. In the meantime, cook your red quinoa according to your packet instructions. I added 6 grins of finely milled black pepper & a few pinches of sea salt to the boiling water. Drain well & steam off the excess water. Keep warm. Take the encrusted turkey fillets out of the fridge & remove cling film. Now, take large non-stick pan & heat up on medium-high. When hot, pour enough of that fruity evoo into the hot pan & place your 2 crusted turkey fillets in them. Fry for a few minutes onto each side until the crust has been browned, is crunchy & the turkey has been cooked through. This can take a few minutes more. Lower the heat if you need to.
4. Plate it all up, serve at once & enjoy it best with a loved one,…He or she will praise you, like forever,…that is what happened to me last evening! 🙂 Yeahhhh!
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Sophies Foodie Files
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