Protein Boost | Beef, Potato & Turnip ‘Tartiflette’
with Sharp Apple & Curly Lettuce Leaf Salad
Cooking time
40 minutes
Servings
2/4
Calories
1060 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. Take a hike in the French Alps, and you’ll be rewarded with a regional dish to accompany you through a low-temperature evening. Following a traditional tartiflette, our version is built on a foundation of fork-tender potatoes and cheese. We’re changing it up by tossing a few turnips in there, and flavouring the layers with garlic, grated mozzarella and cream seasoned with our Lemony Dill & Marjoram blend. Present it golden-hot with a curly leaf lettuce and apple salad in a red wine vinaigrette.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 225g Turnips (or rutabaga)
- 1 Apple
- 1 Head of curly leaf lettuce
- 30ml Red wine vinegar
- 60ml Heavy cream
- 90g Grated mozzarella
- 450g Potatoes
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Large pot
Strainer
Peeler
Sheet pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Oil
Large pan
Total Fat
69 g
Saturated Fat
32 g
Sodium
910 mg
Total Carb
68 g
Sugars
17 g
Protein
45 g
Fibre
9 g
Preparation
Boil the potatoes & turnips
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel the potatoes and turnips; thinly slice crosswise. Halve the turnips. Add to the pot of boiling water and boil, stirring occasionally, 8 to 12 min., until tender. Drain and transfer to a bowl. Add ½ the spices and S&P; toss well.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Mince the garlic. In a medium bowl, combine the cream, remaining spices and S&P.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & bake the ‘tartiflette’
Medium-dice 2 tbsp butter (double for 4 portions). Grease a medium baking dish with 1 tbsp butter (double for 4 portions). Reserving ¼ of the cheese, assemble the dish by layering the potatoes, turnips, garlic, cheese and beef, seasoning each layer with S&P. Top the final layer with the reserved cheese and diced butter. Pour the seasoned cream on top. Place the ‘tartiflette’ on a sheet pan and bake, 15 to 20 min., until the cheese is melted and golden. Switch the oven to broil, 2 to 3 min., until browned. Let stand for 5 min.
Make the salad
Meanwhile, halve, core and thinly slice the apple. In a second medium bowl, combine the lettuce, apple, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the ‘tartiflette’ and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
