TURKEY CASSEROLE WITH SWEET POTATOES AND SNOW PEAS
500g Turkey Breast Strips, diced
1 leek, finely diced
1 stick celery, finely diced
½ head baby fennel, finely diced
4 cloves garlic, sliced
1 bunch thyme, finely chopped
1 tsp dried sage
2 Tbsp extra virgin olive oil
2 Tbsp plain flour
2 cups chicken stock
1 cup sweet potato, diced
1 cup snow peas, trimmed
1 cup breadcrumbs
½ cup finely-grated Parmesan cheese
baby leaf salad.
Preheat oven to 180°C. Sauté the leek, celery, fennel, garlic, thyme and sage in half the olive oil in a saucepan over a moderate heat for 3 minutes, until softened, then set aside.
Toss the diced turkey in flour, then fry in the remaining olive oil until browned. Fold in the leek mixture, stock and sweet potato, then simmer for 5 minutes. Mix in the snow peas and spoon into a 2L casserole dish. Mix the breadcrumbs and cheese, scatter on top, then bake for 20 minutes, until golden.Serve with baby leaf salad.
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