Yield: 6 servings
|1⅓ cup||Defatted chicken broth or vegetable broth|
|1 medium||Onion; chopped|
|2 tablespoons||Lemon juice|
|1 tablespoon||Olive oil|
|1 tablespoon||Finely chopped fresh ginger|
|1 teaspoon||Ground coriander|
|¾ teaspoon||Ground allspice|
|½ teaspoon||Ground cardamom|
|⅛ teaspoon||Ground black pepper|
|1||Skinless; (1 3/4 lbs) boneless turkey breast half|
|5 larges||Carrots; cut into 1-inch pieces|
|5 larges||Potatoes; peeled and cut into eighths|
|4 larges||Onions; quartered|
Now that boneless turkey breasts halves are readily available in supermarkets, you can make a "pot roast" dinner quite quickly.
In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper.
Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more.
Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.
To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.
Work ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.
Calories: 313 Fat: 5.3 g. (15% of calories) Source 1997 Prevention; Sender 11/08/1999 by pdH Posted to EAT-LF Digest by Pat_H <kitpath@...> on Nov 08, 1999, converted by MM_Buster v2.0l.