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

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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 teaspoon salt

1/2 cup half and half

2 tablespoons unsalted butter

Freshly ground pepper

For the Meat

2 turkey breast steaks, about 1” thick


2 tablespoons unsalted butter, melted

1 1/2 tablespoons crushed black peppercorns

1 1/2 tablespoons fresh ginger, chopped

For the Sauce

6 tablespoons 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 tablespoon balsamic vinegar

1 cup store-bought chicken stock

2 tablespoons olive oil

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