Turkey Cutlets with Parsnip Purée and Honeyed Cranberries | RICARDO

Ingredients

• 1 onion, thinly sliced
• 1/4 cup (60 ml) butter
• 1 lb (454 g) parsnips, peeled and sliced
• 1 1/2 cups (375 ml) milk
• 1/4 cup (60 ml) honey
• 1 cup (250 ml) fresh or frozen cranberries
• 1 1/2 lbs (675 g) turkey cutlets
• 1 shallot, chopped
• 2 tablespoons (30 ml) all-purpose flour
• 2 cups (500 ml) beef broth
• 1/4 cup (60 ml) sherry