serves 2
2 carrots, cut into chunks
1/2 a medium onion, sliced
1 small fennel bulb, sliced
fronds from the fennel bulb, minced
1/4 cup EVOO
2 8-oz turkey breast tenderloins
2 tsp mustard
1/2 tsp paprika
salt and pepper to taste
Preheat the oven to 425. In a large pyrex dish, toss the carrots, onions, and fennel bulb with the EVOO and a small pinch of salt. Roast for 15 min.
While it's roasting, trim the turkey if necessary. Sprinkle with salt and pepper. Coat one side of each turkey breast with mustard, and sprinkle with paprika.
Take the veggies out of the oven and stir them. Push them to the sides of the dish and add the turkey to the center. Return to the oven for 15 min.
Remove from the oven and stir the veggies. Roast 15 more min.
Remove the turkey to serving plates. Stir the reserved fennel fronds into the roasted veggies. Serve veggies.
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The turkey was a little dry, but the flavors were really good, especially if you ate a bite of veggies with a bite of turkey at the same time. I served this with a small green salad made with spring mix, cucumbers, and walnuts and an EVOO dressing.
* I used this recipe as a loose guide: http://www.fbnr.com/Recipes/055/4154001055.htm
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3 comments:
Lovely, I eat have an essentially paleo WOE as well, and being a total foodie I love inspiration and new ideas. Thanks.
Nice looking meal. But, tell me, what is EVOO?
It's my short hand for extra virgin olive oil. :) I think there's even a brand of the stuff called EVOO nowadays!
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