Rating: 3.67 stars
3 Ratings
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Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.

  • Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.

  • Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

364 calories; protein 31.4g; carbohydrates 43g; dietary fiber 3.2g; sugars 16.3g; fat 8.1g; saturated fat 0.8g; cholesterol 70.3mg; vitamin a iu 1114.4IU; vitamin c 28.8mg; folate 52.6mcg; calcium 72.3mg; iron 3.8mg; magnesium 53.2mg; potassium 948.3mg; sodium 361.6mg; thiamin 0.1mg; added sugar 13g.
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