Turkey medallions with pumpkin and potato puree

Name: Turkey medallions with pumpkin and potato puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Hokkaido Pumpkin; 750 g floury potatoes; 2 Branch/s Rosemary; 75 g Shallots; 700 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Honey; 1 TEASPOON Sugar; 150 ml Milk; 1 TABLESPOON Butter

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The highlight: braised and slightly caramelized honey shallots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Hokkaido Pumpkin
750 g floury potatoes
2 Branch/s Rosemary
75 g Shallots
700 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Honey
1 TEASPOON Sugar
150 ml Milk
1 TABLESPOON Butter

Directions

1
Wash the pumpkin, remove seeds and cut the flesh with skin into small pieces. Peel, wash and chop the potatoes. Cook both in salted water for about 20 minutes. Wash the rosemary and pluck into pieces. Peel shallots and cut them into halves or quarters depending on size.
2
Wash the meat, dab dry and cut into 12 medallions. Season with salt and pepper. Heat 1 tablespoon of oil in a large frying pan. Fry the medallions for 4-5 minutes, possibly in 2 portions, turning them over. Add rosemary about 2 minutes before the end of the cooking time.
3
Heat 1 tablespoon of oil in a second pan. Fry the shallots for about 3 minutes at medium heat until translucent. Add honey and sugar and melt at low heat for about 1⁄2 minutes. Remove the meat from the pan and keep warm. Deglaze frying pan with 100 ml water. Pour the stock through a sieve to the shallots and reduce for about 4 minutes.
4
Drain the potatoes and pumpkin. Add milk and butter and mash everything to puree. Arrange mashed potatoes, medallions and shallots.