TURKEY BALLS AND ROOT VEGETABLES WITH THAI


  • Servings : 4
  • Preparation : 20 minutes
  • Cook time : 30 minutes
  • Calories : 404 cal
  • Fat : 9 g
  • Carbohydrate : 59 g
  • Lipid : 9 g
  • Fiber : 6 g
  • Protein : 24 g
Boulettes thaïes à la dinde et légumes racines de Isabelle Huot

Ingredients

    Tumps

    • 350 g of turkey, chopped
    • 125 ml (½ cup) of Panko breadcrumbs
    • 15 ml (1 tsp) of soy sauce reduced in sodium
    • 15 ml (1 tsp) fresh, grated ginger
    • 15 ml (1 tsp) of rice vinegar
    • spicy sauce to taste
    • pepper to taste

    vegetables

    • 15 ml (1 tsp) of vegetable oil
    • 2 carrots, dice cut
    • 2 parsnips, diced
    • 12 potatoes bell, cut in half
    • 1 onion, diced
    • 60 ml (¼ cup) of sauce sauce Thais in sweet chili
    • 15 ml (1 tsp) of soy sauce reduced in sodium
    • 15 ml (1 tsp) of fresh, grated
    • pepper to taste


    Steps

    1 - Preheat the oven to 180 ° C (375 ° F). On a hob, place a parchment paper.


    2 - in a bowl, mix all the ingredients necessary for the formation of the dumplings. Use the hands To mix well and form small dumplings.


    3 -in a pan, over medium-high heat, heat the oil and place the dumplings there. Cook 7-8 minutes or until the outside of Ci be well golden. Remove from the heat then place in a large bowl.


    4 - in the same bowl, place the cut vegetables, the Thai sauce in sweet chili, soy sauce as well as ginger and pepper. Always with the Hands, mix to distribute the sauce over the vegetables and dumplings.


    5 Place everything on the baking sheet and then bake for 30 minutes. In half cooking, take care to turn the food.




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