Cozy comfort action is much needed today. It’s so cold outside i’ve had to resort to taking a hot water bottle and wearing snuggle socks to bed. Any more minuses on the thermometer and it’s indoor beanie action and dressing gown over your clothes look … ok so maybe that’s just me and my weirdness! But it’s sooooo cold!
So this is healthy comfort food at it’s best. Made with lean turkey breast and chorizo it oozes a smokey, Mediterranean flavour that’s something special. The topping is made from cauliflower and celeriac – smooth and creamy like the finest mash but not a starchy potato in sight. It’s my new go to low carb, low starch side and now i’ve mastered how to get it light and super smooth, it’s going on everything!
Stay tuned for more delicious flavour combinations of how you can enjoy this superb side.
For the filling
- 440g turkey breast, cubed
- 30g chorizo, cubed
- 3 carrots
- 1/2 leek
- 2 shallots
- 2 celery sticks
- 1 tablespoon tomato puree
- 1 teaspoon paprika
- 1 cup of chicken stock
- 2 tablespoons extra virgin olive oil
- Salt and pepper
For the mash
- 1 medium celeriac
- 1 medium cauliflower
- 1 tablespoon extra virgin olive oil
Preheat the oven to 200C.
Peel the carrots and shallots. Chop the carrots, celery, shallots and leeks into small chunks. In a pan, heat 2 tablespoons of olive oil and seal the turkey. Add the vegetables, cooked chorizo, tomato puree, paprika and seasoning and saute for about 3 minutes. Add the chicken stock and cook for a further 5 minutes.
Meanwhile, chop the celeriac and cauliflower into chunks. Heat a pan of hot water on the hob, add the celeriac and cauliflower and season with a pinch of salt. Simmer over a medium heat for about 10 minutes until soft. Drain and transfer to a high speed food processor like a Vitamix.
You need to take this easy here… pulse for a few seconds at a time, stir and pulse again. Repeat until you have the desired smooth but semi firm consistency. Do it to quickly and you’ll end up with soup! If you don’t have a high speed food processor a hand blender also works or indeed a good old fork – you just won’t get the silky smoothness that comes with a high speed processor but still tastes good. Season with a pinch of good quality salt and a tablespoon of extra virgin olive oil.
Add the meat mixture to a casserole dish, and smother with mash. I piped mine to make it pretty but works just as well topped by a spoon or spatula.
Place in the oven for 20 minutes. Scatter with chopped fresh chives and you’re good to go.
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