Leek turkey breast with parsnip and cauliflower puree

Ingredients

• 500 g Parsnip
• 500 g Cauliflower
• 100 g Potato
• 6 pinch Salt
• 0.2 g Black pepper, ground
• 2 pinch Nutmeg, ground
• 1/2 pcs Lemon, juiced
• 1 tsp Butter
• 1/2 tsp Oilve oil
• 600 g Turkey breast
• 180 g Leek

Method

1. Cut the parsnips, potatoes and cauliflower into pieces of about 3 cm.
2. Boil the parsnips in cold salted water and when they are almost tender, add the cauliflower and potatoes.
3. When the vegetables are tender, drain, but keep about 100-120 ml of the cooking water.
4. Season the vegetables, add the cooking water, butter and lemon juice, blend and strain.
5. Dice the leeks and sauté them in a little oil over a low heat with 1 pinch of salt until translucent.
6. Slice the turkey breast, season with salt and pepper, add the basil, add to the leeks and simmer under a lid in a little water.
7. When ready, remove the lid and serve the turkey breast with the parsnip and cauliflower purée.