Title: Friendly Turkey And Creamy Vegetables
Categories: Kerr
Yield: 6 servings

1 ts Extra-light olive oil; with
-a dash of
; sesame oil
2 Yellow onions; peeled and
; quartered
2 Parsnips; peeled and
-coarsely
; chopped
12 md Red new potatoes; halved and
-sliced
; 1.5cm thick
2 10 cm branches of fresh
-rosemary
1 ts Fresh thyme leaves
1 397 g can low sodium chicken
-stock
1/4 ts Freshly ground salt
1/4 ts Freshly ground black pepper
680 g Turkey breast; skin removed
-and
; trimmed of all
; visible fat and
; reserved
1 3/8 kg Swiss chard; cleaned and
-trimmed
2 tb Arrowroot mixed with 4tbsp
-water
1 tb Fresh parsley; finely
-chopped

Preheat oven to 180C/350F. Pour the oil into a medium flameproof casserole
and cook the onions over medium-high heat until just brown - about 5
minutes. Add the parsnips and potatoes, then the rosemary and thyme. Pour
in the chicken stock and add salt and pepper.

Place the turkey breast on top and lay the reserved skin over the meat.
Cover and bake for 50 minutes. The amount of fat that drains into the
vegetables is very slight providing you have done a good job of removing
the visible fat.

Just before the turkey is done, steam the chard until tender. Transfer the
cooked turkey to a cutting board. Peel off the skin; you will see how moist
that skin protection has kept the flesh.

To make a glossy sauce, discard the rosemary branches. Remove the
vegetables and set aside, leaving the juices in a casserole. Remove from
the heat, add the arrowroot slurry, return to the heat and stir until
thickened. Return the vegetables to the casserole, add the parsley and stir
until well coated and glistening.

To serve: Slice the turkey thinly and put 3 slices on each plate. Spoon the
vegetables with sauce over the turkey and put the chard on the side and
sprinkle with the parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.