Turkey nuggets with sage and lemon
A tender, fragrant white meat dish.
Aromatic herbs like sage add flavour to dishes and have many nutritional benefits.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Turkey breast 400 g
- Butter 15 g
- 2 tbsp of extra virgin olive oil (20 g)
- Vegetable broth 500 g
- Sage to taste
- White flour 50 g
- 1 lemon
- Salt and pepper to taste
Nutritional information
Per serving: 218 Kcal
Environmental Impact
Per serving:
513 grams CO2 equivalence - carbon footprint
604 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
Melt the butter in a casserole dish with the sage.
Add 15-20 g of flour and cook on a low heat for approximately one minute, stirring constantly.
Add the hot vegetable broth and mix vigorously (preferably with a whisk) until creamy.
Cut the turkey breast into bite-sized pieces and roll them in the remaining flour.
Pour a drizzle of oil into a frying pan, add the turkey, salt and cook on a low heat for around 10 minutes. Add the juice of one lemon and the cream, and cook covered for another five minutes.
For added flavour, add a few pink peppercorns.
The Chef’s Advice
To perfectly flour the turkey, put the cut turkey pieces and flour together into an airtight container. Close firmly and shake.
Nutritional Advice
To eat sustainably, prefer white meat (poultry, rabbit, fish) over red meat (beef, pork, lamb). White meat can be eaten up to three times per week whilst red meat should be limited to once per week.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
White meat has an average impact of about six times lower than that of red meat. To eat sustainably, you can eat white meat 2-3 times per week, but should eat red meat no more than once per week. Not only is this an environmentally sustainable approach, but it is also what’s best for us nutritionally.
