Fi found this recipe while flicking through Good Housekeeping magazines when we were visiting our parents. The original recipe uses chicken, but we have both been loving turkey at the moment so whenever we make this for dinner we switch the chicken out for turkey steaks instead. The recipe has a lovely creamy sauce and surprisingly it doesn’t use any butter to get it. Genius!
To feed four people you will need:
1 tbsp vegetable oil
4 sweet potatoes
1 tbsp plain flour
250 ml semi-skimmed milk
1/2 tbsp wholgrain mustard
2 turkey steaks pre-cooked – we normally wrap these in foil and put in the oven for about 20 mins.
1 finely chopped tarragon sprig
50g baby spinach leaves
Preheat the oven to 220°C (200°C fan) or Gas Mark 7.
Place the sweet potatoes on a baking tray and into the oven. They should take around 40 mins to bake.
When the potatoes have 20 mins to go, start making the sauce.
Heat the oil over a medium heat, then add the flour and cook for 1 minute.
Remove from the heat and gradually add the milk, whisking until fully combined. Put back on the heat and bring to the boil while continually whisking.
Simmer for 3 minutes before whisking in the mustard and stirring in the turkey.
Cook for a couple of minutes until the turkey is piping hot, then stir in the tarragon and spinach.
Take the sweet potatoes out of the oven, split them open and spoon on the turkey mixture.
Serve and enjoy.