Turkey steak with fennel and potatoes

Name: Turkey steak with fennel and potatoes - Ada H.
Ingredients: A piece of turkey meat; preferably thigh; A piece of fennel; 4; 5 carrots (depending on the number of people at the table); Potatoes; 2; 3 medium onions; Onion; Pepper; Juice from one lemon; A glass of dry or semi; dry white wine

Meat - Turkey steak with fennel and potatoes by Ada H. - Recipia

Turkey roast with fennel and potatoes I often find myself combining meat with all sorts of seasonal vegetables when cooking in the oven. I frequently use turkey thigh, especially for weekend meals, as it pairs well with many side dishes. This time, I added fennel to the pan along with potatoes, carrots, and onions, and complemented it with white wine. The recipe turned out just as I like it, simple and suitable for multiple servings. Quick Info Total time: approximately 1 hour and 45 minutes Preparation time: 30-40 minutes (includes marinating) Baking time: approximately 1 hour Servings: 4-6, depending on the size of the thigh and the amount of vegetables Difficulty: easy to medium Recipe type: oven roast, suitable for lunch or dinner Ingredients - 1 piece of turkey thigh, preferably whole (about 1-1.5 kg) - 1 fennel bulb, cut into quarters (cleaned of the bottom and dried stems) - 4-5 carrots, depending on the number of people - potatoes, quantity according to preference (usually 6-8, depending on size) - 2-3 medium onions - salt - pepper - juice of one lemon - olive oil (a few tablespoons) - 1 glass of dry or semi-dry white wine (approximately 150 ml) Preparation method 1. Clean the turkey thigh and wash it in cold water. Score the skin side, not too deep. Sprinkle salt and pepper over the entire surface, then generously drizzle with lemon juice. Rub the meat well with your hands to ensure the spices penetrate. Let the meat marinate for about 30 minutes at room temperature. If you have time, you can extend the marination. 2. Meanwhile, peel the carrots, onion, and potatoes. Wash the vegetables and let them drain. Cut the potatoes into suitable pieces, as well as the carrots. The onion can be left whole if small or cut in halves or quarters. 3. Preheat the oven to 200°C. 4. In a non-stick baking tray (or a regular one lined with baking paper), place the turkey thigh. Arrange the chopped vegetables around the meat, covering the entire surface of the tray. Clean the fennel at the base to remove the woody part and dried stems, then cut it into quarters and add it over the other vegetables. 5. Sprinkle a little salt over the vegetables. Drizzle everything with olive oil. 6. Cover the tray with aluminum foil. Puncture the foil in several places to allow steam to escape. 7. Place the tray in the oven for about an hour. Halfway through (after 30-35 minutes), remove the tray, pour the white wine over the meat and vegetables, then remove the foil. Allow the roast to brown for the remaining baking time. Why I make this recipe often It is practical for when I want a meal with less direct work, but still substantial. It does not require constant monitoring, and the combination of turkey meat and vegetables remains balanced and tasty. It also helps that it is suitable for both a family meal and when friends come over. Tips and variations Tips - Scoring the skin of the turkey helps the spices penetrate well and allows for more even browning. - The aluminum foil keeps the meat juicy, and the holes prevent the vegetables from boiling instead of roasting. - Use a good knife to cut the fennel, as the base is tougher. Substitutions - Turkey meat can be replaced with chicken or pork thigh. The steps remain the same, just adjusting the baking time if necessary. - Lemon juice can be replaced with a little vinegar if you don't have it on hand, but the taste will be slightly different. Variations - You can add other vegetables according to preference, but the basic combination (potatoes, carrots, onion, fennel) works well in the oven. - If you want extra flavor, you can add a few sprigs of fresh herbs at the end, but do not change the basic recipe. Serving ideas The roast is served hot, with the vegetables from the tray alongside. It goes well with a simple salad or pickles. If there is leftover meat, it can be used cold for sandwiches. Frequently asked questions 1. Can I prepare the roast in advance and let it marinate longer? Yes, turkey meat can be left to marinate overnight for the next day. It will be even more tender. 2. What white wine should I use? A dry or semi-dry white wine that is not too aromatic. I use wine that I would also drink at the table. 3. Do I need to turn the meat in the tray? No, there is no need to turn the thigh during baking. If you want, you can occasionally drizzle it with the sauce from the tray. 4. Can I cook the recipe without foil? Yes, but the meat will be more exposed and may dry out. The foil helps at the beginning for more even cooking. 5. What can I do if I don't have fennel? You can skip the fennel or replace it with another firm-textured vegetable (like celery), but the final taste will be different. Nutritional values Approximately, for a medium serving (meat with vegetables): - Calories: 350-450 kcal - Protein: 30-35 g - Carbohydrates: 30-35 g (from potatoes and carrots) - Fats: 12-15 g The values depend on the exact amount of potatoes, the type of meat used, and how much olive oil is added. It is a recipe with good protein content, suitable for main meals. Storage and reheating The roast with vegetables can be stored in the refrigerator, in a closed container, for up to 2 days. When reheating, I recommend placing it in the oven at low temperature, covered, so it does not dry out too much. The vegetables may lose some texture after reheating, but the taste remains good. If there is leftover meat, it can be sliced cold for sandwiches or salads.

Turkey steak with fennel and potatoes

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