ingredients

500 g turkey fillet
2 carrots
250 g cherry tomatoes
1 beautiful broccoli
5 dl of milk
3 eggs
200 g grated Gruyère cheese
8 tbsp. to s. potato starch
2 pinches of grated nutmeg
1 tbsp. to s. olive oil

Equipment

1 saucepan
1 mixer
1 stove
1 deep oven dish

Steps

Step 1

In advance: cut the carrots into slices, separate the bouquets of broccoli; plunge slices and bouquets in the pot of boiling salted water, cook 3-4 min with small broths, drain thoroughly. Mix half of the broccoli.

At the same time: cut the turkey dice; cook them briefly over high heat with the oil just to brown them. Drain, let stand 5 min.

2nd step

Prepare the bechamel: heat the milk; when he shudders, gently pour half of the starch into the rain without stopping whipping; when it all thickens, add broccoli mixed with cornstarch and whisking. Off the heat, add eggs, grated gruyere, pepper to the mill, salt, muscadez.

Step 3

25 min before serving: mix in the turkey dish, broccoli, carrots, whole tomatoes. Spread out all over the broccoli béchamel. Bake 20 minutes

tips

Turkey .

With 110 kcal / 100 g (lean cuts of beef: 160-200 kcal / 100 g) but 20-25% protein, this light and nutritious meat is also very digestible. Thanks to her, this complete and very protein dish can be part of a slimming diet!