Vegetable Bake turkey
The Vegetable Bake with Turkey is a heartwarming recipe that I encountered during an autumn journey across the American heartlands, a region celebrated for its abundant harvest. This dish perfectly captures the essence of the season by combining lean, flavorful turkey with a medley of autumnal vegetables, including the sweet and earthy goodness of pumpkin. The ingredients are roasted together to perfection, creating a meal that is not only nutritious but also rich in contrasting flavors and textures. The process of crafting this dish involved experimentation with various vegetables and roasting techniques to achieve a harmonious balance that highlights the natural sweetness of the pumpkin against the savory depth of the turkey, all while being infused with the aromatic qualities of herbs and spices.
Equipment
- 1 oven
Ingredients
- Turkey 400 g
- Pumpkin 400 g
- 1 head of fennel
- Cherry tomatoes 200g
- Red onion 1 clove
- Balsamic vinegar 2 tablespoons
- Olive oil 3 tablespoons
- Fennel seeds 1 tablespoon
- Garlic 3 cloves
- Black olives pitted ½ cup
Instructions
- Preheat oven to 180 degrees.
- Peel the pumpkin and cut into small pieces.
- The head of fennel, cut lengthwise into 8 pieces.
- Onion cut into 8 slices lengthwise.
- Garlic crush with a knife and chop coarsely.
- Add all the vegetables except the garlic and olives in the form zamekaniya and pour 2 tablespoons olive oil and 2 tablespoons of balsamic vinegar. Mix well and sprinkle lightly pounded fennel seeds.
- Meanwhile, slice the turkey breast to medium pieces and fry in the remaining olive oil over high heat, stirring constantly, until golden brown.
- Add the garlic and cook for about 1-2 minutes, stirring constantly.
- Bake in the oven for 40 minutes.
- Next, add the turkey with garlic and olives, pour the juice from the baking dish on top of vegetables and bake for 6-8 minutes until the turkey is not propechetsya.
- Serve with a salad and tomato sauce.