Turkey medallions with dried mushrooms and sweet potato mash

Ingredients

For 1 serving

• Turkey breast150 g
• Dried mushrooms10 g
• Shallot20 g
• Chicken broth100 ml
• Sweet potatoes200 g
• Spinach100 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – February

Method

1. Put the dried mushrooms in a bowl, cover with lukewarm water and leave to soak for 15 minutes, until soft.
2. Meanwhile bring a pan of water to the boil and salt it; peel the sweet potatoes, cut them into pieces of about 3 cm and boil for 15 minutes, until a fork slides through without resistance.
3. Cut the turkey breast into medallions about 2 cm thick and flatten them slightly with your palm. Peel and finely chop the shallot; squeeze the mushrooms dry and chop them roughly.
4. Heat half the oil in a frying pan over medium-high heat and brown the medallions for 3 minutes per side, until golden; season with salt and pepper and set aside on a plate.
5. In the same pan, over medium heat, soften the shallot for 2 minutes until translucent, add the mushrooms and the chicken stock, return the medallions and reduce for 4 minutes, until the sauce coats a spoon.
6. Drain the sweet potatoes and mash them with a fork with salt and pepper until smooth.
7. Wash the spinach, heat the remaining oil in another pan over high heat and sauté for 2 minutes, until wilted; season with salt. Serve the medallions with their sauce, the mash and the spinach.