Lunch
Potato-Carrot Mash with Turkey
Soft-cooked potatoes and carrots are mashed coarsely into a silky base and combined with tender turkey strips. The turkey cooks gently in the oil without heavy browning and keeps a mild flavour. A warm, filling lunch made from just a few familiar ingredients.
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Ingredients
- 400 g potatoes
- 200 g carrots
- 250 g turkey breast
- 1 tsp rapeseed oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Peel and dice the potatoes and carrots and cook until soft in lightly salted water.
- Cut the turkey breast into strips and cook gently in the oil without heavy browning.
- Drain the potatoes and carrots and mash coarsely.
- Fold in the turkey strips and season with parsley and a pinch of salt.
Why this recipe is gentle
Potatoes, carrots and turkey are cooked or steamed gently and stay low-fat and soft. There is no onion, garlic, citrus or tomato, just a little parsley and a pinch of salt.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well the dish sits with you depends on fat level, portion size and your own triggers.
- Cook the turkey gently so it stays tender and avoids strong roasted notes.
- Keep a little of the potato cooking water back in case you want a creamier mash.
