Braised carrots with turkey escalopes

Braised carrots with turkey escalopes

Braising is a cooking technique: the food is first fried at a higher temperature (medium- high), then covered, a little liquid added and the heat is reduced to medium- low. Braising carrots renders them sweet and tasty.

Serve the braised carrots with turkey or chicken escalopes or a piece of meat and green lentils for a healthy and colourful combination.

2 servings

2- 3 carrots, pref. organic
Olive oil
1 clove garlic, minced
Juice of 1 orange
2 tbsp. black olives, pitted and sliced
Freshly ground black pepper

For the turkey escalopes:
2 thin turkey escalopes
4 tsp. Dijon mustard
Bread crumbs
Olive oil

For the lentils:
100 ml green lentils
About 400 ml water

Warm 2 tbsp. olive oil over medium- high heat in a heavy frying pan. Wash the carrots and either slice them or cut lengthwise into smaller pieces. Fry the carrots stirring frequently until golden brown. Reduce the heat to medium- low. Add the garlic, orange juice, black pepper, and olives. Cover and braise for about 40 minutes, stirring regularly, until the carrots are soft and almost caramelized.

Cook the green lentils for about 30- 40 minutes until soft. Cover and keep warm.

Brush a large oven-proof dish with olive oil. Spread a generous amount of bread crumbs on a large plate. Spread 1 tsp. Dijon mustard on a turkey escalope, then press the escalope against bread crumbs. Repeat the procedure on the other side and place the escalope in the oven- proof dish. Do the same with the other escalope.  Drizzle a little olive oil over the escalopes and roast for 20 minutes.

Divide the escalopes, braised carrots, and green lentils on the plates. Enjoy the colours as well as the food!


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