Toasted Lemon Turkey with Cauliflower-Caper Cream, Crispy Smashed Potatoes, and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the baby potatoes in a pot with water and a pinch of salt, bring to a boil, and cook for 12-15 minutes until tender.

2. 2

   Drain the potatoes and transfer them to a baking tray. Smash each potato with the bottom of a glass. Drizzle with 2 tablespoons (30 ml) olive oil, then sprinkle with half of the sweet paprika, half of the dried thyme, salt, and black pepper. Roast for 20-25 minutes at 220°C / 425°F until golden and crisp.

3. 3

   Meanwhile, steam or boil the cauliflower with the whole garlic clove for 10-12 minutes, until very tender. Drain and reserve 120 ml / 1/2 cup of the cooking water if you did not use broth.

4. 4

   Add the cooked cauliflower and whole garlic clove to a blender with the chicken or vegetable broth, heavy cream, butter, 1 tablespoon (15 ml) lemon juice, half of the lemon zest, a pinch of salt, and black pepper. Blend until very smooth. Add the capers and pulse only 2 or 3 times so some small pieces remain. Keep warm over very low heat.

5. 5

   Pat the turkey medallions dry with paper towels and season with salt, black pepper, and the remaining sweet paprika. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat.

6. 6

   Sear the turkey for 3-4 minutes per side, until deeply golden outside and cooked through inside. Add 1 minced garlic clove, the remaining lemon juice, and a small splash of water, stirring for 30 seconds to lift the browned bits from the pan. Remove from the heat and let rest for 3 minutes.

7. 7

   In another skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. Sauté the asparagus with the remaining minced garlic for 4-5 minutes, until tender but still vibrant. Season with salt, black pepper, and the remaining dried thyme.

8. 8

   To serve, spread a layer of cauliflower-caper cream on each plate. Top with the turkey medallions, then add the crispy smashed potatoes and sautéed asparagus. Finish with fresh parsley and the remaining lemon zest.