Roasted Turkey with Walnut-Sage Crust over Rustic Cauliflower and Celeriac Mash with Lemon Broccoli

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and set aside.

2. 2

   Place the cauliflower and celeriac in a pot with water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until both are very tender.

3. 3

   Meanwhile, mix the chopped walnuts, sage, 1 clove garlic, lemon zest, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.

4. 4

   Pat the turkey medallions dry with paper towels. Brush them with Dijon mustard and press them into the walnut-sage mixture to create a light crust on top.

5. 5

   Spread the broccoli on the prepared tray. Toss it with 1 tablespoon (15 ml) olive oil, 1 clove garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, and the remaining black pepper.

6. 6

   Place the turkey medallions on the same tray, leaving space between them. Roast at 220 °C / 425 °F for 18 to 20 minutes, or until the turkey is fully cooked and the broccoli is browned at the edges.

7. 7

   Drain the cauliflower and celeriac very well. Blend or mash them with the Greek yogurt, 1 tablespoon (15 ml) olive oil, the last garlic clove, 1 tablespoon lemon juice, and 1/2 teaspoon salt until creamy but still rustic.

8. 8

   Taste the mash and adjust salt if needed. Let the turkey rest for 3 minutes after removing it from the oven.

9. 9

   Serve a base of cauliflower-celeriac mash on each plate. Arrange the walnut-crusted turkey medallions on top or לצד and add the lemon broccoli on the side.

10. 10

    Finish with chopped fresh chives over the mash and turkey for an aromatic final touch.