Ginger And Black Pepper Roasted Turkey Breast With Red Wine Sauce And Celery Root Puree

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Details

21 Ingredients

• Celery Root Puree
• 1 small celery root, peeled, trimmed and cut into 1-inch cubes
• 2 small baking potatoes, peeled and cut into 1-inch cubes
• 1 tsp salt
• 1/2 cup half and half
• 2 Tbsps unsalted butter
• Freshly ground pepper
• For the Meat
• 2 turkey breast steaks, about 1” thick
• Salt
• 2 Tbsps unsalted butter, melted
• 1 1/2 Tbsps crushed black peppercorns
• 1 1/2 Tbsps fresh ginger, chopped
• For the Sauce
• 6 Tbsps unsalted butter
• 2 garlic cloves, chopped
• 1 plum tomato, peeled, seeded, and chopped
• 2 cups Cabernet Sauvignon, or whatever red wine you have—I used Burgundy
• 1 Tbsp balsamic vinegar
• 1 cup store-bought chicken stock
• 2 Tbsps olive oil