Lemon Turkey with Flaxseed Crust over Brussels Sprouts and Mushrooms, with Warm Cauliflower-Chive Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the turkey breast fillets dry with paper towels and place them on a plate.

2. 2

   2. In a small bowl, mix the ground flaxseed with the lemon zest, 1 grated garlic clove, 1/2 teaspoon salt, black pepper, and 1 tablespoon chopped chives.

3. 3

   3. Brush the turkey fillets with Dijon mustard and 1 tablespoon lemon juice. Press the flaxseed mixture onto the top of each fillet to create a light crust.

4. 4

   4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey for 2 minutes per side until lightly colored, then remove it briefly to a plate.

5. 5

   5. In the same skillet, add 1 more tablespoon olive oil. Add the Brussels sprouts, mushrooms, dried thyme, and 1/4 teaspoon salt. Sauté for 4 to 5 minutes until they begin to brown.

6. 6

   6. Return the turkey fillets to the skillet on top of the vegetables and transfer to the oven. Bake for 12 to 15 minutes at 220 °C / 425 °F, or until the turkey is cooked through and the vegetables are tender and golden.

7. 7

   7. Meanwhile, cook the cauliflower in boiling water or steam it for 10 to 12 minutes until very tender. Drain well.

8. 8

   8. Transfer the hot cauliflower to a blender or food processor. Add the Greek yogurt, the chopped garlic clove, 1 tablespoon olive oil, the remaining tablespoon of lemon juice, 1/4 teaspoon salt, 1 tablespoon chives, and the water if needed. Blend until smooth and warm.

9. 9

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

10. 10

    10. Serve a base of warm cauliflower-chive cream, top with the Brussels sprouts and mushrooms, and finish with the lemon flax-crusted turkey.