It's important meal for athletes
Ingredients
3 medium-sized beads, peeled and cut into 1/2 in. Pieces (about 2 cups)
1 medium turnip, peeled and cut into 2/1 in. Piece (about 21/2 cups)
1 large potato, peeled and cut into 1/2 in. Pieces (about 2 cups)
2 tablespoons butter
2 tbsp 10% cream
Olive oil 1 tsp
500 grams Turkey ground chicken or ground
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
398 ml can of tomato sauce
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 mixed frozen peas and corn cup, thawed
Heat a large non-stick skillet over medium. Add oil, then Turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minutes. Add the onion and garlic. Cook the onion until softened, 3 to 4 minutes. Flour and sprinkle the meat mixture and stir. Add broth and Worcestershire sauce tomatoes. Boil, then reduce heat to medium low. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Stir in the peas and corn until warmed through, about 2 minutes. Divide mixture among 6 ramekins or dishes. Spoon vegetable mixture over the mashed meat
Ingredients
3 medium-sized beads, peeled and cut into 1/2 in. Pieces (about 2 cups)
1 medium turnip, peeled and cut into 2/1 in. Piece (about 21/2 cups)
1 large potato, peeled and cut into 1/2 in. Pieces (about 2 cups)
2 tablespoons butter
2 tbsp 10% cream
Olive oil 1 tsp
500 grams Turkey ground chicken or ground
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
398 ml can of tomato sauce
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 mixed frozen peas and corn cup, thawed
Instructions
Carrots, turnips and cover the potatoes with cold water in a large bowl. Boil on high until tender vegetables 12 to 14 minutes. Drain, then return vegetables to the pot at the highest level. Vegetable mash until mixture becomes dry and most of the remaining liquid has evaporated, 3 to 4 minutes. Mash the butter and cream. Warmth.Heat a large non-stick skillet over medium. Add oil, then Turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minutes. Add the onion and garlic. Cook the onion until softened, 3 to 4 minutes. Flour and sprinkle the meat mixture and stir. Add broth and Worcestershire sauce tomatoes. Boil, then reduce heat to medium low. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Stir in the peas and corn until warmed through, about 2 minutes. Divide mixture among 6 ramekins or dishes. Spoon vegetable mixture over the mashed meat
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