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Steamed Turkey Plate with Root Vegetables Recipe

American · Main course · 45 min total

A comforting and healthy one-dish meal featuring tender steamed turkey cutlets and a medley of root vegetables, perfect for a nourishing dinner.

Ingredients

• 1 lb turkey breast cutlets (about 4 cutlets)
• 2 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 small rutabaga, peeled and cut into 1-inch chunks
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth

Instructions

1. In a large bowl, combine carrots, parsnips, potatoes, rutabaga, onion, garlic, olive oil, thyme, salt, and pepper. Toss to coat.
2. Arrange the seasoned vegetables in a single layer in a steamer basket or a large pot with a steamer insert.
3. Place turkey cutlets on top of the vegetables. Pour chicken broth over the turkey and vegetables.
4. Cover and steam over medium-high heat until turkey is cooked through and vegetables are tender, about 25-30 minutes.
5. Remove from heat. Slice turkey cutlets if desired. Serve turkey and vegetables with the steaming liquid spooned over the top.

Tips

• Ensure the steamer basket is not touching the water to avoid boiling.
• Check doneness of turkey with a meat thermometer; it should read 165°F.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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