There’s nothing like a hot, spicy stew to make you forget about winter’s icy chills, and this variation on a traditional Hungarian delicacy will keep you warm during this winter’s freezing weather. This is a perfect way to use your leftover Christmas turkey.
INGREDIENTS (SERVES 4)
1 Cauliflower, chopped
Canned cannellini beans
100 ml (half a cup) of chicken broth.
2 tablespoons of chives
1 teaspoon of oregano
30 ml of olive oil
1 grated garlic clove
30g of parmesan cheese
60 ml of skimmed milk
Salt and pepper to season
500g diced leftover turkey breasts
1 chopped onion
2 grated garlic cloves
2 chopped carrots
250 ml of peas
1 can of chopped tomatoes
75 ml of tomato puree
900 ml of chicken broth
250 ml of Greek yoghurt
30 ml of olive oil
50g of whole-wheat flour
FOR THE MASH:
Boil the cauliflower for around 7 minutes (or until it’s tender) in a large boiling pot of water at medium-high heat.
Pour the olive oil in a pan and add the garlic cloves and your herbs - cook on a low to medium heat until slightly brown.
Rinse and strain the cannellini beans in a sieve.
Place the cauliflower, cannellini beans and garlic and herb-infused olive oil into a food processor. Add that delectable parmesan for some extra taste, as well as the skimmed milk to help provide the texture. Blend!
FOR THE GOULASH:
Sauté the onions and garlic on a light heat for 5 minutes. Add in the flour and paprika, cayenne and chilli powder.
Stir in the chicken broth and add the canned tomatoes and tomato puree to this, followed by the carrots and peas. Bring to the boil, stirring occasionally before lowering the heat. Simmer for 40 mins.
Add your turkey (which should have been cooked separately by this point) and stir in the Greek yoghurt before serving.
Serve with a generous helping of cauliflower mash!
Substituting the potato with cauliflower and cannellini beans makes for a lighter mash so you won’t feel as bloated. The danger in mash potato comes from adding the butter and the milk. Calorie count estimates that 100g of mash has 4.2g of fat and 11mg cholesterol.
To combat this, we’ve replaced the butter with olive oil, and to keep the texture and taste authentic, swapped out the whole milk for skimmed, going instead for small amounts of rich, fat-light parmesan for the kick that your mash needs.