994
Herbed Potato Horseradish Crusted Turkey Breast Over Zucchini Noodles is a mouthful to say but even better to taste. Roasted turkey breasts are covered with a herbed potato mash spiked with horseradish. For the herb combination, I used fresh rosemary, thyme, and parsley. However, use whatever fresh herbs you still have left in your garden or have on hand.
Pair the turkey with zucchini noodles To balance the carbs in the potato crust. The yellow variety adds beautiful color. Using both yellow and green zucchini for the noodles would be even lovelier.No problem if you do not have a spiralizer, mandoline slicer, or similar machine to make the zucchini noodles. Alternatively, use an ordinary vegetable peeler. However, the spiralizer cuts a good 10-15 minutes off the prep time.
This dish is a wonderful, colorful combination of flavor and color. It is a great fall menu option. The zoodles lighten up the dish and the potato crust adds just enough to satisfy a carb craving.
Boneless chicken breasts would work just as well in this recipe.
Herbed Potato horseradish-crusted turkey Breast Over Zucchini Noodles
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Ingredients
- 2 lbs boneless turkey breast
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey any variety
- 2 tablespoons freshly squeezed lemon juice
- 1 lb white or yellow potatoes
- 2 tablespoons prepared horseradish in the jar
- 2 tablespoons spicy mustard like Dijon
- 1 tablespoon chopped fresh rosemary plus a sprig for garnish
- 1 tablespoon fresh thyme leaves plus a sprig for garnish
- 2 tablespoons chopped fresh parsley plus a sprig for garnish
- 1 large egg
- 3 medium-sized yellow zucchini
- 2 tablespoons unsalted butter.
Instructions
-
Preheat the oven to 350 degrees F.
-
Rinse the turkey breasts in cold water and pat dry with a paper towel.
-
Season liberally with salt and freshly ground black pepper.
-
Whisk olive oil, honey, and freshly squeezed lemon juice.
-
Brush the turkey breasts with the mixture.
-
Transfer to a casserole dish. Pour the remaining marinade over the top. Set aside.
-
Peel and grate potatoes. Mix with mustard, horseradish, and herbs.
-
Beat the egg. Add it to the potato mixture.
-
Season with salt and pepper.
-
Spread a thick layer of the potato mixture on top of the marinated turkey breasts.
-
Bake for 30 minutes.
-
In the meantime, make the zucchini noodles.
-
Use a peeler, a mandoline, or a spiralizer to cut the zucchini into ribbons.
-
Heat the butter in a medium-sized skillet.
-
Add the zucchini noodles and toss to coat.
-
Cook stirring often until the noodles become soft, but not mushy.
-
Season with salt and pepper. Transfer to a serving platter.
-
Arrange the turkey breasts on top of the zucchini noodles.
-
Garnish with fresh herbs and serve.
Like this recipe? also, check out some of these others:
ZUCCHINI FETA PACKETS APPETIZER
CREAMY QUINCE HORSERADISH TURKEY BREAST
