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Quebec turkey legs roasted with fresh thyme, fingerling potatoes and green beans with dried tomato pesto

Cheese, Poultry, Vegetables and Fruits

A beautiful local product placed in the spotlight, accompanied by potatoes, green beans and a sundried tomato pesto.

Ingredients

Recipe for 4

Turkey and potatoes

4 Unit(s)
Boneless turkey tight
1.50 Lb
Fingerling potatoes
4 Sprig(s)
Thyme
4 Clove(s)
Crushed garlic
3 Pinch(es)
Fleur de sel

Green beans

1 Lb
Green beans
2 Clove(s)
Chopped garlic

Sundried tomato pesto

450 Gr
Sundried tomatoes
2 Clove(s)
Garlic
25 Ml
Lemon juice
15 Ml
Capers
50 Ml
Olive oil
50 Ml
Pine nuts
50 Ml
Grated parmigiano reggiano
12 Leaf(ves)
Basil
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 60 min

Preheat your Oven at 400 °F

  • Preparation

    Peel and mince the garlic.  Rince and cut the fingerling potatoes in half lengthwise.

    Remove the stems from the green beans.  Pluck the basil leaves.

  • Turkey

    Season the turkey thighs with salt and pepper.  In a heavy pot, sear the turkey until golden on all sides.  Add the potatoes, 4 garlic cloves, the thyme, salt and pepper.

    Let roast inthe oven for roughly 40 minutes.

    Make sure that the potatoes are tender and the turkey is cooked through when you remove from the oven.

  • Green beans

    In a pot of salted boiliong water, blanch the green beans long enough to cook them while keeping a light crunch.  Transfer to an ice bath to stop them from overcooking.

    When ready to serve, sauté the beans with butter and the minced garlic in a hot skillet.

    Season to taste with salt and pepper.

  • Sundried tomato pesto

    In a blender or food processor, combine all of the ingredients except for the oil and blend.  Add oil gradually until you reach the desired consistency.  Creamy and light texture is the goal.  Season to taste with salt and pepper.  Set aside.

  • Plating

    On a flat plat, place the turkey in the center and next place the potatoes just beside.  Add the sautéed green beans.  Drizzle with the sundried tomato pesto as much as you like!

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