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Poached turkey tenderloins,
sliced and served atop a bed of spinach and drizzled with a creamy
lemon yogurt tarragon sauce.
Poached
Turkey Tenderloins with Tarragon Sauce
- 1 1/2 pounds turkey
2 tablespoons cornstarch
3 tablespoons cold water
1/2 teaspoon dried tarragon
1 tablespoon chopped flat-leaf parsley
1 tablespoon lemon juice
1/2 cup plain yogurt
2 cups chopped fresh spinach
- Poach turkey in a skillet
with just enough water to cover. Remove the turkey, reserving
the poaching liquid.
- In a saucepan over high
heat, bring the reserved poaching liquid to a boil. Boil for
5 to 10 minutes to reduce the liquid. Strain and measure 2 cups
of the liquid back into the saucepan.
- Combine cornstarch and
cold water. Stir into the hot poaching liquid. Add tarragon,
cook over low heat until the sauce thickens. Stir in chopped
parsley, lemon juice, and yogurt.
- Arrange the sliced turkey
on chopped spinach and top with the sauce.
Makes 6 servings.
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