Pumpkin and carrot purée with griddled turkey
A homemade purée of pumpkin, carrot and potato served with griddled turkey breast seasoned with Provençal herbs. This comforting, easy-to-digest, low-fat dish provides high-quality lean protein and a creamy texture without the need for cream or cheese.
At a glance
- DifficultyEasy
Allergens
- None of the fourteen declarable allergens
Who this recipe is for
A gentle, light meal of vegetable purée and lean protein. It fits a weight-loss plan and may suit people with heavy digestion or a low appetite.
Ingredients
Step by step
- Wash, peel and cut the pumpkin, carrot and potato into medium-sized pieces.
- Heat a few drops of olive oil in a saucepan, add the chopped vegetables and sauté over a medium heat for 5 minutes.
- Add a pinch of salt and pour in enough water to just cover the vegetables.
- Cook over a medium heat until the vegetables are completely tender (about 15 or 20 minutes).
- Blend until smooth and creamy. If it is too thick, add a little more cooking water and blend again.
- Lightly oil a hot griddle with a teaspoon of olive oil and cook the turkey steaks seasoned with Provençal herbs until golden on the outside and juicy inside.
- Serve the hot purée in a deep plate with the freshly cooked turkey breast.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
If you prefer chicken or fish
Replace the turkey with griddled chicken breast or a fillet of hake or sea bass, steamed or griddled.
If you follow a vegetarian diet
Replace the meat with two poached eggs served on the hot purée, or with cubes of griddled tofu and aromatic herbs.
To reduce the carbohydrate content
Replace the potato with the same amount of peeled courgette, reducing the cooking water slightly.
What it provides
Pumpkin and carrot provide beta-carotene (provitamin A), soluble fibre and potassium, with very low energy density. Potato gives the purée a naturally creamy texture and provides easily digested complex carbohydrates. Turkey breast supplies high-quality lean protein, which is essential for preserving muscle mass during weight management.
The dietitian's tip
Cooking the turkey briefly over a high heat helps prevent the lean meat from drying out and keeps it juicy. You can make extra purée and freeze it in individual portions for a quick supper in minutes.
This is one of our recipes for weight loss. Other smooth soups and gentle dishes: pumpkin, rice and cheese soup and quinoa casserole with vegetables and turkey.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Weight-loss diet: how to lose fat and keep it off
You have tried diets that worked for a month, only for the weight to come back, and now you do not know…
Other recipes that fit the same way
Lithuanian chilled beetroot soup (Šaltibarščiai)
Šaltibarščiai is a Lithuanian chilled soup made with cooked beetroot, natural kefir, cucumber, spring onion and dill, topped…
Chilled avocado and lime soup
This Latin American-inspired chilled soup combines ripe avocado, natural yoghurt, lime juice, fresh coriander and light vegetable stock.…
Anchovy salad with egg and potato
A summery salad with lettuce, cooked potato, fresh goat’s cheese cubes, hard-boiled egg, white asparagus tips and anchovies.…
Would you like a plan made for you?
A recipe fits or does not fit depending on what is going on with you. In clinic we build the whole plan around what you eat, what you tolerate and what you fancy.