Fantastic, caramelised, Brussels sprouts with amazingly meat and aromatic, crispy potatoes – irresistible!
Preparation time 30 minutes .. Baking 35 minutes
INGREDIENTS .. 4 pers
- 1 kg turkey fillets
- 500 g of Brussels sprouts
- 1 kg waxy potatoes
- 3 tbsp olive oil
- 2 tbsp rosemary leaves
- 40 g butter
- 1,5 tbsp sugar
- 2 tsp stock powder
- salt & pepper
Scrub the potatoes, quarter them and boil them in salted water for 10 minutes. Drain and leave to cool for a while. Mix with two tablespoons of the oil and the rosemary and arrange them in an oven dish lined with a baking mat. Roast the potatoes in an oven preheated to 225°C for about 20 minutes until brown, turning them twice while they are cooking.
Heat 1 tablespoon oil and 15g butter in a nonstick skillet, bring the meat with salt and pepper and fry on both sides, about 8 minutes until golden brown – I’ve baked the meat on Mycyro. Then put the turkey in the oven and bake 35 minutes at 200°C and baste frequently.
Meanwhile, cook the sprouts in salted waten for 5-8 minutes. Drain and shock with ice cold water. Drain them. Melt in a large pan with a thick bottom 25 g of butter. Add the sprouts and sugar and cook over low heat for about 3 minutes while stirring frequently.
Serve the sprouts along with the turkey and roast potatoes.