Leeks, white and light green part, cleaned and diced
large sweet potatoes, peeled and diced
cans chicken broth (14 1/2 ounces each)
teaspoons dried rosemary
Heat butter in a Dutch oven over medium heat. Add leeks to pan and stir until translucent but not browned. Add sweet potatoes, chicken broth and water; cook over medium-high heat about 20 minutes or until potatoes are fork tender.
Meanwhile, in a large, shallow plate or bowl, stir together flour, rosemary and salt.
When leeks and potatoes are cooked, remove them from the Dutch oven with a slotted spoon, and put into food processor; add 1/2 cup broth from Dutch oven; reserve remaining broth. Process potato mixture until smooth.
Heat oil in a large, nonstick skillet. (If using turkey tenderloins, cut each tenderloin in half lengthwise.) Dip tenderloins in remaining broth, and coat with flour mixture; shake off excess flour. Repeat. Add tenderloins to pan and cook on both sides until browned. Serve tenderloins with Puree.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat10.3g (0%)
Saturated Fat 3.8g (0%)
Trans Fat 0g
Total Carbohydrate35g (0%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.