Turkey fricassee with tarragon carrots

On Boxing Day transform your festive leftovers into a tasty and nutritious meal that's ready in minutes. Carrots are bursting with the powerful antioxidant beta-carotene, which the body converts to Vitamin A to strengthen your immune system and keep bones healthy. Not only is this recipe a great way to use up protein-packed turkey, it's also a superbly healthy dish that'll counteract some of the season's indulgences.  

Preparation: 25 mins

Serves: 4

  • 2 tbsp vegetable oil
  • 2 leeks, cleaned and sliced
  • 350g baby carrots
  • 450g left over cold turkey, broken into bite-sized pieces
  • 2 tbsp chopped fresh tarragon or 2tsp freeze dried
  • 100ml dry white wine
  • 300ml leftover turkey gravy
  • 60ml half fat crème fraiche
  • salt and freshly ground black pepper
  • chopped fresh tarragon to garnish
  • rice to serve

1 Heat the oil in a large pan, add the leeks and carrots and sauté for 4 minutes. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6 minutes.

2 Remove the lid, and simmer for a further 5 minutes. Stir in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.


The Skinny

Calories 324
Fat 14.2g
Carbs 12.1g
Protein 35.8g

Many thanks to britishcarrots.co.uk for supplying the recipe and photo.