Ćuretina sa pireom od krompira i celera (Turkey with potato and celery puree)

Sastojci: 600 g ćurećeg belog mesa, za marinadu - 10 kašika maslinovog ulja, 3 kašike meda, 1 kasicica mlevenog djumbira, 2 kašike kore pomorandže (rendana), 80ml soka od pomorandže (sveze cedjenog), 4 kašike jabukovog sirćeta, 4 čena belog luka, 1 kasicice timijana (suvog), 1 kasicica ruzmarina (suvog), 1 kasicica bosiljka (suvog), za pire - 8 krompira, 1 koren celera, 2 kašike gi putera, 125ml bademovog mleka.

Priprema:

1. Pomesati sastojke za marinadu. Stàviti curece meso i lepo ga obloziti sa svih strana marinadom. 

2. Staviti u frizider na 4 sata a moze i preko noci.

3. Pleh obloziti papirom za pecenje, poredjati curece meso i peci u prethodno zagrejanoj rerni na 200 C oko 30 minuta. U toku pečenja prelivati marinadom.

4. Ostavite meso da se malo ohladi; zatim seci.

5. Krompir i koren celera oprati, oljustiti i oprati. Iseci na kocke.

6. Staviti u serpu, preliti vodom i kad prokljuca smanjiti na srednju temperaturu (4) i kuvati 20 do 30 minuta zavisno od velicine kocki.

Kad probodete viljuskom treba da spadne krompir.

7. Dodajte bademovo mleko i gi puter i sve zajedno izgnječite.

Ingredients: 600 g of turkey white meat, for the marinade - 10 tablespoons of olive oil, 3 tablespoons of honey, 1 teaspoon of ground ginger, 2 tablespoons of orange peel (grated), 80 ml of orange juice (freshly squeezed), 4 tablespoons of apple cider vinegar, 4 cloves of garlic, 1 teaspoon thyme (dry), 1 teaspoon rosemary (dry), 1 teaspoon of basil (dry), for puree - 8 potatoes, 1 celery root, 2 tablespoons of ghee butter, 125 ml of almond milk.

Preparation:

1. Mix the ingredients for the marinade. Put the turkey meat and cover it nicely on all sides with the marinade.

2. Put it in the refrigerator for 4 hours or overnight.

3. Line a baking sheet with baking paper, arrange the turkey meat and bake in a preheated oven at 200 C for about 30 minutes. Pour the marinade over the meat during baking.

4. Let the meat cool slightly; then cut.

5. Wash the potatoes and celery root, peel and wash. Cut into cubes.

6. Place in a saucepan, cover with water and when it boils, reduce to medium heat (4) and cook for 20 to 30 minutes depending on the size of the cubes.

When pierced with a fork, the potatoes should fall off.

7. Add the almond milk and butter and mash everything together.