Turkey Paupiettes with Carrots

📝 Ingredients

• 4 turkey paupiettes (about 150 g each)
• 5 carrots (about 120 g each)
• 800 g waxy potatoes
• 2 brown onions (about 100 g each)
• 2 garlic cloves
• 1 tbsp sunflower oil
• 2 tbsp tomato purée
• 1 chicken stock cube + 500 ml hot water
• 1 tsp dried thyme + 1 bay leaf
• Salt, black pepper

🍴 Utensils

• Flameproof casserole dish with lid
• Peeler
• Chopping board
• Knife
• Wooden spatula
• Kitchen scissors

📖 Steps

1. Take the paupiettes out of the fridge 15 minutes before cooking. Peel the carrots and cut them into 1 cm rounds. Peel and slice the onions, peel and finely chop the garlic. Dissolve the stock cube in 500 ml hot water.
2. Heat the oil in the casserole over a medium-high heat. Add the paupiettes and brown them for 8 to 10 minutes, turning regularly, until well coloured on all sides. Set aside on a plate.
3. Lower the heat to medium and add the onions to the casserole with a pinch of salt. Cook for 4 minutes, scraping the bottom with the spatula to lift the browned bits, until translucent. Add the garlic and stir for 30 seconds.
4. Add the tomato purée and stir for 1 minute to cook it lightly, then pour in the stock. Add the carrots, thyme and bay leaf, season with pepper and stir. Return the paupiettes to the casserole along with any juices left on the plate.
5. Bring to a simmer, cover and leave to simmer for 20 minutes over a low heat. The liquid should bubble gently and steadily, not boil hard, or the meat will toughen and dry out.
6. Meanwhile, peel the potatoes and cut them into 3 to 4 cm chunks. Add them to the casserole, pushing them down into the liquid around the paupiettes, cover and cook for a further 25 minutes over a low heat.
7. Check they're done: the potatoes and carrots should be tender when pierced with the tip of a knife. If the sauce is too thin, remove the lid and let it reduce for 5 minutes over a medium heat. Taste and adjust the seasoning.
8. Remove the bay leaf and snip the strings off the paupiettes with scissors before serving, as they aren't edible. Serve each paupiette with its vegetables and a generous spoonful of sauce.