Turkey breast with nut crust and potato-pumpkin puree

Name: Turkey breast with nut crust and potato-pumpkin puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Nut mix (e.g. peanut, cashew and almond kernels); roasted and salted; 150 g Gouda cheese; 75 g White bread; 1/2 bunch Thyme; 5 TABLESPOONS soft butter; 7-10 Tbsp Pepper; 850 g Butternut Pumpkin; 750 g Potatoes; 7-10 Tbsp Salt; 4 Turkey escalope (approx. 175 g each); 1 TABLESPOON clarified butter; 150 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Nut mix (e.g. peanut, cashew and almond kernels); roasted and salted
150 g Gouda cheese
75 g White bread
1/2 bunch Thyme
5 TABLESPOONS soft butter
7-10 Tbsp Pepper
850 g Butternut Pumpkin
750 g Potatoes
7-10 Tbsp Salt
4 Turkey escalope (approx. 175 g each)
1 TABLESPOON clarified butter
150 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Roughly chop the nuts. Coarsely grate cheese. Coarsely crumble bread in the universal chopper. Wash thyme, shake dry. Pluck off leaves and chop finely, except for something to garnish. Knead bread crumbs, thyme, nuts, cheese and 2 tbsp. butter. Season with pepper. Halve pumpkin, scrape out seeds. Peel and chop pumpkin. Peel, wash and chop potatoes. Cook pumpkin and potatoes in boiling salted water for about 20 minutes
2
Wash the meat, dab dry and season with salt and pepper. Heat clarified butter in a pan. Fry the meat for about 2 minutes on each side. Take it out and put it in a flat casserole dish. Spread the crumb mixture on top and press down lightly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes
3
Drain the potato-pumpkin mixture, let it evaporate briefly. Add 3 tablespoons butter and milk and mash everything to a puree. Season to taste with salt and nutmeg. Arrange meat with puree, garnish with set aside thyme. Serve with a fresh salad