Griddled Buttermilk Turkey with Celeriac Remoulade on Sourdough
Turkey is a great source of protein, which is important for muscle growth and strength. Try swapping in turkey mince in recipes for a lighter take on minced classics.
4 people
10 minutes
120 minutes
Ingredients
- 4 cloves Garlic crushed
- 500 ml SuperValu Buttermilk
- 4 - SuperValu Fresh Irish Turkey Breast Steaks 300g (approx. 100g each)
- 4 sprigs SuperValu Fresh Thyme leaves removed
For the Celeriac Remoulade
-
1
pinch
Black Pepper
-
0.5
small
Celeriac
(about 500g) peeled and sliced into thin matchsticks
-
50
ml
Creme Fraiche
-
50
g
Dried Cranberries
-
0.5
-
Lemon
zest and juice
-
25
g
Mayonnaise
-
1
pinch
Salt
-
1
handfull
SuperValu Fresh Parsley Flat Leaf
finely chopped
-
50
g
SuperValu Hazelnuts
roasted, roughly chopped
-
1
tsp
Wholegrain Mustard
To Serve
-
2
tbsp
Olive Oil
-
4
slices
Sourdough Bread
Method
1. Place the turkey in a large shallow dish and add the buttermilk, garlic and thyme. Allow to marinate for at least 2 hours, or better still, overnight.
2. Combine all the ingredients for the celeriac remoulade in a large bowl and mix thoroughly, until the celeriac is fully coated in the dressing. Season to taste and set aside.
3. Heat a large griddle pan over a medium to high heat. Brush the sourdough on each side with the olive oil. Place two slices on the pan and cook for 2 to 3 minutes on each side, until nicely charred. Remove from the pan and set aside. Repeat with the remaining two slices.
4. Place the turkey steaks on the pan and cook for 5 to 6
minutes on each side, until cooked through.
5. Place a slice of sourdough on a plate followed by a
turkey steak, then spoon over some celeriac remoulade.
