Turkey Cutlets with Parsnip Purée and Honeyed Cranberries

  • Preparation 30 MIN
    Cooking 40 MIN
  • Servings 4


Parsnip Purée

Honeyed Cranberry



Parsnip Purée

  1. In a saucepan, soften the onion in half the butter. Add the parsnips and milk and bring to a boil. Simmer, uncovered, for about 20 minutes or until the parsnips are tender. Drain. In a food processor, purée until smooth with the remaining butter. Season with salt and pepper. Keep warm.

Honeyed Cranberries

  1. In a skillet, caramelize the honey for about 1 minute. Add the cranberries and coat well. Continue cooking until the cranberries begin to pop. Set aside.


  1. In a large skillet, brown the turkey cutlets on each side in half the butter until the meat is cooked. Season with salt and pepper. Set aside on a plate warm.
  2. In same skillet, soften the shallot in the remaining butter. Sprinkle with the flour and cook, stirring, until golden brown. Add the broth and sherry and bring to a boil, stirring with a whisk. Reduce by half. Season with salt and pepper. Serve with the parsnip purée, honeyed cranberries, and a green vegetable.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 645  
Total Fat 26 g  
Saturated Fat 16 g  
Sodium (salt) 610 mg  
Carbohydrates 53 g  
Fibre 5 g  
Protein 47 g