Friday, January 17, 2014
Turkey with orange and Brussels sprouts
Roast beef is the classic kind of dish that will always ensure you success in the kitchen if served with the right accompaniment.
In this case, I served turkey meat with oranges and Brussels sprouts, which is in my opinion, a perfect blend of taste.
600 grams (1.32 lbs) of turkey breast
300 ml (10.59 fl oz) of broth
500 grams (1.102 lbs) of Brussels sprouts
1 teaspoon sugar
A spoonful of potato starch
50 ml (1.77 fl oz) of brandy liqueur
3 tablespoons extra virgin olive oil
Salt and pepper as needed
Clean and cut the sprouts into wedges, put them in a steamer (pic. 5), then sauté in a pan with a knob of butter, salt and pepper (pic. 7).