Turkey Pot-Roast Dinner

Recipe Ingredients

1 1/3 cups	315ml	Defatted chicken broth or vegetable broth
1 cup	62g / 2.2oz	Onion - chopped (medium)
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Finely-chopped fresh ginger
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Ground coriander
3/4 teaspoon	3.8ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cardamom
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Boneless turkey breast half - (1 3/4 lbs) - skin removed
5		Carrots - cut into 1" pieces (large)
5		Potatoes - peeled, and (large)
		Cut into eighths
4		Onions - quartered (large)

Recipe Instructions

In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper.

Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more.

Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.

To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.

Think ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.

This recipe yields 6 servings.

Nutritional Information Per Serving: Calories: 313; Fat: 5.3 grams (15% of calories); Cholesterol: 49 milligrams; Sodium: 222 milligrams; Fiber (grams) 9.2.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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