3.4 g carbs per serving
300g tub of full fat crème fraîche
3 tbsp. milk
2 cloves garlic, peeled and crushed
1 tsp Dijon mustard
1 tbsp. chopped fresh sage (or 1 tsp dried)
Salt & pepper to taste
600g fresh (British) Turkey breast, diced
1 head of broccoli, cut into thumb sized florets
250g mushrooms, sliced
Some may choose boiled new potatoes …
My choice, lower carb oven-baked swede (rutabaga) wedges.
2. In a large bowl, combine the crème fraiche, milk, garlic, mustard and sage. Season well to taste with salt and pepper and mix until smooth.
4. Pour into a large oven dish and bake for around 45 minutes until the turkey is cooked through and the broccoli is tender. If the sauce splits a little, give it a mix when it comes out of the oven, and it will come together again.
5. Garnish with a few crispy-fried sage leaves (if desired), and serve with your choice of accompanying vegetables.
From an idea here
You could of course use chicken in this recipe, and for our vegetarian/vegan readers, I'm sure you could use substitutes such as tofu...
All the best Jan