Lunch
Steamed Vegetable Bowl with Turkey Medallion
A warm bowl of boiled potatoes, steamed carrots, fennel and zucchini alongside a gently pan-cooked turkey medallion. Everything is softly cooked and lightly seasoned, finished with fresh parsley and an optional spoon of cottage cheese. Comforting and mild from start to finish.
- Gluten-free
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Ingredients
- 240 g turkey breast medallions
- 450 g potatoes
- 2 carrots
- 1 zucchini
- 1/2 fennel bulb
- 1 tsp rapeseed oil
- 2 tbsp lactose-free cottage cheese
- 2 tbsp parsley
Method
- Cut the potatoes into pieces and boil until tender.
- Steam the carrots and fennel for ten minutes, adding the zucchini for the final five minutes.
- Season the turkey medallions lightly and cook gently in a non-stick pan with very little oil.
- Arrange the potatoes, vegetables and turkey in bowls and finish with parsley and optional cottage cheese.
Why this recipe is gentle
Lean turkey and steamed vegetables keep the dish low in fat, cooked with very little oil. Everything is well cooked rather than raw, there is no onion, garlic or spice, and the lactose-free cottage cheese is entirely optional.
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
- Leave out the fennel or cottage cheese if either tends to disagree with you.
- Cook the vegetables until fully tender, since well-cooked produce is often easier to manage than raw.
- Keep the pan oil light to hold the fat down.
