Turkey and Sage. You can’t beat that. And it definitely doesn’t need to be thanksgiving for it either. The leeks will provide nutrients and vitamins as well as a subtle aroma. This should be just an amazing meal. It’s important here not to overcook the turkey or the vegetables. Usually it’s a good idea to cook the turkey in advance and cool it. Wait until the recipe is done to slice the turkey and add it to the sauce.
- 2 6-oz turkey or chicken breast
- 6 carrots
- 6 garlic cloves, peeled
- 1 Spanish onion
- 2 sticks celery
- 2 tablespoons sage
- 2 cups broccoli
- 1 leek
- ½ cup Cauliflower Rice
- Start by getting the broth going in a small stockpot. Peel and chop 3 carrots, celery and onion. Submerge these in about 10 cups of water. Turn the flame on high. Simmer or boil this for about 1 hour.
- Strain off the vegetables. They should be mushy and soft. Throw them away and keep the liquid in the pot. Continue cooking it until it reduces to only four cups of broth and add the sage, a chopped leek and the risotto.
- Simmer on low heat for 40 minutes to cook the cauliflower Rice. Peel and slice the other 3 carrots and add to the liquid. Cook these for 20 minutes and add the broccoli.
- Cut the turkey breast in half and lay it into the broth. This broth and turkey should fit into two bowls for eating.
- Sometimes a vegetarian vegetable base works well to help give the liquid more flavor. Your bowl will have turkey, leeks, broccoli, carrots and cauliflower rice in it plus the broth.