Saffron Turkey Breast with Cauliflower-Kohlrabi Mash, Almond Green Beans and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Combine the saffron threads with 80 ml (1/3 cup) warm water and let them steep for 5 minutes.

2. 2

   Place the radishes on a baking tray. Toss with 15 ml (1 tbsp) olive oil, a pinch of salt, a pinch of black pepper, and half of the sweet paprika. Roast for 20 to 25 minutes at 220 °C / 425 °F, stirring once halfway through.

3. 3

   Meanwhile, bring a pot of water with a pinch of salt to a boil. Cook the cauliflower and kohlrabi for 12 to 15 minutes until very tender. Drain well.

4. 4

   Transfer the drained cauliflower and kohlrabi to a food processor, or mash in the pot. Add the Greek yogurt, 60 ml (1/4 cup) broth, 1 minced garlic clove, half of the lemon zest, and a pinch of salt and pepper. Blend until smooth. Add the remaining broth gradually if needed. Keep warm.

5. 5

   Season the turkey breast with the ground cumin, remaining paprika, 2 minced garlic cloves, the saffron infusion with its liquid, 15 ml (1 tbsp) olive oil, half of the lemon juice, 1/2 teaspoon salt, and black pepper. Coat the fillets well.

6. 6

   Heat a large skillet over medium-high heat. Cook the turkey for 4 to 5 minutes per side, until nicely browned and fully cooked through. Remove from the heat and let rest for 3 minutes.

7. 7

   In another skillet, toast the sliced almonds over medium heat for 1 to 2 minutes until lightly golden. Remove and set aside.

8. 8

   In the same skillet, add 15 ml (1 tbsp) olive oil and the remaining garlic. Cook for 30 seconds, then add the green beans and sauté for 4 to 5 minutes until tender-crisp. Add the remaining lemon juice, a pinch of salt, black pepper, and the chopped parsley. Return the almonds to the skillet and toss.

9. 9

   Spoon the cauliflower-kohlrabi mash onto each plate. Top with the turkey breast, add the roasted radishes on the side, and finish with the almond green beans. Garnish with the remaining lemon zest.

10. 10

    If you want to reheat before serving, do so gently in a skillet or in the oven at 160 °C / 325 °F for a few minutes so the turkey does not dry out.