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Turkey Patty and Roasted Root Salad

“You need more meat,” proffered one of our sons the other day upon looking over the recipes posted to date. We see that he has a point, especially in light of our promise to try to keep our offerings balanced, and so we tender to you a salad that is composed of greens, root vegetables, and, well, meat, if you will. Okay, turkey, really. Nonetheless, an excellent bridge from winter to spring. Really truly. More meat (of the sort sons intend!) recipes forthcoming, we swear. These little turkey patties comes together pretty easily if you have a small spice mill to use for grinding the fennel seed, but in a pinch you might simply purchase bulk turkey Italian sausage meat and form the patties from that instead. It’s handy to have a small bowl of water that has a squeeze of lemon juice in it nearby when you’re cutting up the celery root as it oxidizes quite quickly if left in the open air: collect the cut pieces in the bowl as you go, then drain them just before adding to the roasting pan. We like the combination of greens suggested here, noting that ‘rocket’ is arugula here in the U.S., and we adore the creamy Parmesan dressing, the final component of this beautifully balanced salad — we think you will too!

Turkey Patty and Roasted Root Salad

3 large carrots, cut into chunky batons
1 large red or yellow potato, cut into chunky batons
½ celeriac, cut into chunky batons
4 tbs. olive oil, divided, plus extra for brushing
2 tbs. finely grated fresh Parmesan
2 tsp. white wine vinegar
1 tsp. Dijon mustard
1 tbs. plain yogurt
4 oz. mixed greens: watercress, spinach, and rocket

For the patties:

14 oz. ground turkey
2 tbs. chopped fresh basil
1 tsp. fennel seeds, crushed

Heat oven to 425°F. Put the carrots, potato, and celeriac in a roasting pan. Toss with 2 tbs. of the olive oil and some salt and pepper, then cook for 45-50 minutes, turning occasionally, until tender and golden.

Meanwhile, make the patties. Put the turkey, basil, and fennel seeds in a bowl, season with some salt and pepper, and mix together before shaping into 8 small patties. Heat a griddle pan to hot, brush the patties with a little olive oil and cook for 5-6 minutes on each side, or until cooked through.

To make the dressing, mix the remaining 2 tbs. olive oil, Parmesan, vinegar, mustard, and yogurt. Season with salt and pepper to taste.

Lay the roasted veg and patties over the salad, then drizzle over the dressing. Serves 4.

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