Pan-Seared Turkey With Carrot Ribbons And Rice - cooking recipe

Ingredients

1/2 cup long-grain rice
1 3/4 lb carrots (about 7 large), trimmed
4 None thin turkey cutlets
4 tbsp curly leaf parsley, finely chopped
1 2/3 cup vegetable stock
1 tbsp cornstarch

Preparation

Cook the rice in salted, boiling water for 15-20 mins until tender. Peel the carrots using a potato peeler to create long ribbons.
Place the turkey on a clean board and season. Add a few strips of carrot and some parsley leaves then fold each cutlet over and secure using wooden skewers. Heat the oil in a frying pan, add the turkey and sear for 2-3 mins on each side.
Meanwhile, blanch the remaining carrot ribbons in a pan of salted, boiling water for 3-4 mins. Drain.
Remove the turkey from the frying pan and keep warm. Deglaze the pan with vegetable stock and pour in enough to make gravy. Whisk 1 tbsp stock into cornstarch and then whisk mixture into pan, simmer for 2-3 mins, until the sauce thickens. Season. Divide the rice, turkey, and carrots between 4 plates and drizzle with sauce.