Turkey Breast with Root Vegetable Mash

Ingredients

• 1 bone-in half turkey breast (about 3 pounds), skin removed
• 3 cup(s) low-sodium chicken broth
• 3 leeks (about 1 1/2 pounds), split, rinsed, sliced 1/2-inch thick and rinsed again
• 2 turnips, cut into 3/4-inch cubes
• 1 small bunch(es) mixed herbs, tied together with kitchen twine
• 2 pound(s) russet potatoes, peeled and cut into 2-inch chunks
• 1 large celery root, peeled and cut into 1 1/2-inch chunks
• 1 cup(s) unsweetened almond milk
• 1/2 cup(s) chopped parsley

Preparation

1. Place turkey breast in a large pot and add broth, leeks, turnips and herbs. Bring to a boil, lower heat, and simmer, covered, until turkey is cooked through and vegetables are tender, 35 to 40 minutes.


2. Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes. Drain, combine in one pot and add almond milk. Mash with a potato masher or large fork until smooth.


3. Remove turkey from broth and set on a platter. Discard herbs. With a slotted spoon, spoon leeks and turnips around turkey and keep warm. Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around turkey. Reheat vegetable mash; if necessary, and carve turkey into thin slices.