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Turkey and Root Vegetable Hash
Turkey and Root Vegetable Hash

Turkey and Root Vegetable Hash
A hearty and nutritious hash with turkey, potatoes, carrots, parsnips, and sprouts.
Turkey and Root Vegetable Hash

This meal provides a balanced source of protein, carbohydrates, and fiber to help meet daily nutritional goals. It is a healthy meal choice that aligns with the user's omnivore dietary preference and provides a range of vitamins and minerals.

Ingredients:
1
Servings
  • 150
    g
     turkey
  • 100
    g
     potato
  • 75
    g
     carrot
  • 75
    g
     parsnip
  • 40
    g
     sprout
  • 1
    tbsp
     olive oil
  • 0.25
    tsp
     salt
  • 0.25
    tsp
     pepper
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Turkey and Root Vegetable Hash
Instructions:
  1. Dice the turkey into small cubes.
  2. Peel and dice the potatoes, carrots, and parsnips into similar sized cubes.
  3. Trim and halve the sprouts.
  4. Heat the olive oil in a large skillet or frying pan over medium heat.
  5. Add the diced turkey to the skillet and cook until browned, about 5 minutes.
  6. Add the diced potatoes, carrots, and parsnips to the skillet and cook for another 10 minutes, stirring occasionally, until the vegetables begin to soften.
  7. Add the sprouts, salt, and pepper to the skillet and continue to cook for 10 minutes, or until all the vegetables are tender and slightly caramelized.
  8. Serve hot.
Nutrition Per Serving 456 g Per 100g
Energy 542.2 kcal 119 kcal
Protein 48.6 g 10.7 g
Fibre 9.5 g 2.1 g
Salt 0.8 g 0.2 g
Sugar 8.7 g 1.9 g
Carbohydrates 41.3 g 9.1 g
Fat 20.1 g 4.4 g
Environmental Per Serving 456 g Per 100g
CO2 2.5 kg 0.5 kg
Water 6.8 l 1.5 l
  • 150
    g
     turkey
  • 100
    g
     potato
  • 75
    g
     carrot
  • 75
    g
     parsnip
  • 40
    g
     sprout
  • 1
    tbsp
     olive oil
  • 0.25
    tsp
     salt
  • 0.25
    tsp
     pepper
1
Servings
0

Dice the turkey into small cubes.

Peel and dice the potatoes, carrots, and parsnips into similar sized cubes.

Trim and halve the sprouts.

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the diced turkey to the skillet and cook until browned, about 5 minutes.

Add the diced potatoes, carrots, and parsnips to the skillet and cook for another 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the sprouts, salt, and pepper to the skillet and continue to cook for 10 minutes, or until all the vegetables are tender and slightly caramelized.

Serve hot.

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