Turkey Breast with Root Vegetable Mash
- 1 bone-in half turkey breast (about 3 pounds), skin removed
- 3 cups low-sodium chicken broth
- 3 leeks, split, rinsed, sliced 1/2-inch thick and rinsed again
- 2 turnips, cut into 3/4-inch cubes
- 1 bunch mixed fresh herbs, tied together with kitchen twine
- 2 pounds Russet potatoes, peeled and cut into 2-inch chunks
- 1 large celery root, peeled and cut into 1 1/2-inch chunks
- 1 cup unsweetened plain almondmilk
- 1/2 cup chopped fresh flat-leaf parsley
Place turkey breast in a large stockpot and add broth, leeks, turnips and herbs.
Bring to a boil, lower heat, and simmer, covered, until turkey is cooked through and vegetables are tender, 35 to 40 minutes.
Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes.
Drain, combine into one pot and add almondmilk.
Mash with a potato masher or large fork until smooth.
Remove turkey from broth and set on a platter.
Discard herbs.
With a slotted spoon, spoon leeks and turnips around turkey and keep warm.
Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around turkey.
Reheat vegetable mash; if necessary, and carve turkey into thin slices.
See our Terms of Service.
- 1 bone-in half turkey breast (about 3 pounds), skin removed
- 3 cups low-sodium chicken broth
- 3 leeks, split, rinsed, sliced 1/2-inch thick and rinsed again
- 2 turnips, cut into 3/4-inch cubes
- 1 bunch mixed fresh herbs, tied together with kitchen twine
- 2 pounds Russet potatoes, peeled and cut into 2-inch chunks
- 1 large celery root, peeled and cut into 1 1/2-inch chunks
- 1 cup unsweetened plain almondmilk
- 1/2 cup chopped fresh flat-leaf parsley