Ingredients Jump to Instructions ↓

  1. 1 teaspoon extra-light olive oil, with a dash of sesame oil

  2. 3 onions, peeled and quartered

  3. 4 parsnips, peeled and coarsely chopped

  4. 12 medium red new potatoes, halved and sliced

  5. 1/2 inch thick

  6. 2 branches fresh rosemary

  7. 1 tablespoon fresh thyme leaves

  8. One 14-ounce can low-sodium chicken stock

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon ground black pepper

  11. 1/2 whole turkey breast, skin and fat removed, skin reserved

  12. 3 pounds Swiss chard, cleaned and trimmed

  13. 2 tablespoons arrowroot, mixed with

  14. 4 tablespoons water

  15. 1 tablespoon fresh minced parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Pour the oil into a medium flameproof casserole and cook the onions over medium-high heat until just brown ñ about 5 minutes. Add the parsnips and potatoes, then the rosemary and thyme. Pour in the chicken stock an add salt and pepper.

  2. Place the turkey breast on top and lay the reserved skin over the meat. Cover and bake for 50 minutes. The amount of fat that drains into the vegetables is very slight providing you have done a good job of removing visible fat.

  3. Just before the turkey is done, steam the chard until tender.

  4. Transfer the cooked turkey to a cutting board. Peel off the skin.

  5. To make a glossy sauce, discard the rosemary branches. Remove casserole from the heat, add the arrowroot slurry, return to the heat and stir until thickened. Add the parsley and stir until well coated.

  6. To Serve: Slice the turkey thinly and put 3 slices on each plate. Spoon the vegetables with sauce over the turkey, put the chard on the side and sprinkle with parsley.


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