Roast turkey breast with hazelnuts

Serves four

• Turkey breast 400 g
  
• Broccoli 200 g
• Hazelnuts 50 g
• Onion 100 g
• Carrots 80 g
• Celery 60 g
• White wine 100 ml
• Broth (if needed) as required.
• Potato flakes (if needed) as required.
• 2 garlic cloves
• Sage to taste
• Rosemary to taste
• Bay to taste
• 3 tbsp extra virgin olive oil (30 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 345 Kcal

Environmental Impact

Per serving: 
492 grams CO₂ equivalence - carbon footprint
714 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

In a casserole dish, fry the turkey breast tied up with kitchen string with half the oil. Season as required. 

Add the diced onion, carrot and celery, a clove of garlic left whole and the aromatic herbs, and continue cooking for a few minutes. 

Pour in the wine and when it has all evaporated, put the dish in an oven heated to 180°C. If necessary, add a little broth from time to time. 

When it is ready, remove the garlic and herbs, strain the sauce and, if necessary, thicken it with a teaspoon of potato flakes dissolved in a little cold water.

Toast the roughly chopped hazelnuts in a non-stick pan and add to the dish, leaving the meat to flavour for a few minutes. 

Wash the broccoli, cut into florets and peel the stems with a potato peeler. Boil in slightly salted water for ten minutes. 

Drain and add to a pan with oil and the other garlic clove, previously fried. Fry for 5 minutes, mashing the broccoli with a fork and season. 

Serve the turkey in slices with the sauce drizzled on top together with a broccoli purée.

The Chef’s Advice

To make the turkey breast even soften, beat it with a meat pounder before cooking.

Nutritional Advice

‘White meat’ includes poultry and rabbit and can be eaten 2-3 times per week.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Poultry are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised chicken whenever possible.