Turkey with apple and sage and celeriac mash

Ingredients

For 1 serving

• Turkey breast150 g
• Apple0.5
• Fresh sageto taste
• Celeriac150 g
• Potatoes120 g
• Reduced-fat milk50 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: October – February

Method

1. Peel the celeriac with a knife, removing all the thick skin, and peel the potatoes; cut both into roughly 3 cm pieces, put them in a pan of cold salted water, bring to the boil and cook for 20 minutes, until very tender.
2. Meanwhile cut the turkey breast into 2–3 cm bite-sized pieces; wash the apple, core it and cut it into roughly 1 cm dice.
3. Heat the oil in a frying pan over medium-high heat with the sage leaves, add the turkey and brown it for 5 minutes, until golden on all sides; season with salt and pepper.
4. Add the apple and cook for 4 minutes, stirring, until it softens and colours slightly at the edges.
5. Drain the celeriac and potatoes, warm the milk in a small pan and blend the vegetables with the hot milk and a pinch of salt until the purée is smooth and silky.
6. Serve the turkey with the apple and sage on top of the purée.