Stuffed Turkey With Parsley Potatoes And Asparagus Gratin - cooking recipe

Ingredients

125 g butter
50 g plain flour
400 ml semi-skimmed milk
400 ml vegetable stock
1 None lemon, zest grated, cut into wedges
None None Freshly grated nutmeg, according to taste
1.5 kg asparagus, woody ends snapped off
3 tbsp oil
2 None onions, peeled and finely diced
30 g fresh flat-leaf parsley, chopped
4 None turkey steaks (each about 150g), flattened between 2 sheets kitchen foil
4 slices cooked ham
1 None medium tomato, cut into 8 slices
1 kg potatoes, peeled and halved if large
75 g Parmesan, grated

Preparation

Preheat the oven to 400\u00b0F. Melt half the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Add the milk and stock and bring to a boil, stirring constantly. Simmer for 5 mins, then stir in the lemon zest. Season and add nutmeg to taste, then remove from heat.
Meanwhile, cook the asparagus in boiling salted water for 3-5 mins, until tender. Drain and refresh with cold water. Arrange the asparagus in a baking dish and pour over half the sauce. Cut 2 tbsp butter into small flakes and sprinkle over the asparagus, then top with Parmesan. Bake for 12-15 mins, until browned on top.
Cook the potatoes in boiling salted water for 20 mins, or until tender.
Meanwhile, heat 1 tbsp oil in a saucepan and fry the onions for 2 mins. Stir in 3/4 of the parsley, season to taste and cook for 1 min. Remove from heat.
Season the turkey, then top each steak with 1 slice ham, 2 slices tomato and 1/4 of the onion and parsley mixture. Fold in half and secure with toothpicks.
Heat 2 tbsp oil in a saucepan and fry the turkey for 5-6 mins, turning, until cooked through. Add the remaining sauce and 1/3 cup water, cover and simmer for 6 mins.
Drain the potatoes and return to the pan. Add the remaining butter and parsley and allow to melt. Arrange the turkey, sauce and potatoes on plates. Garnish the asparagus with lemon wedges and serve together.