Roux
Easy one-pot holiday treat with herbaceous turkey meatballs, creamy polenta, and finishing touches of carrot and pan sauce, perfect for winter feasts!
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Cooking tools:
- Pot
- Skillet
- Mixing bowl
- Airtight container
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 2+3/4 cups bone broth (or any broth)
- 1+1/2 cups half-and-half
- 1/2 cup water
- 1 tsp salt
- Black pepper
- 1 cup coarse ground polenta
- 1 Tablespoon unsalted butter
- 1 cup grated fresh parmesan
- 2-4 sprigs of fresh thyme
- A drizzle of good olive oil
- 1 lb ground turkey
- 2 tsps herbs de provence
- 1 tsp garlic powder
- 1 1/2 tsp salt
- dash smoked paprika
- 1 large finely minced shallot
- 4-6 small multi-color carrots, ideally no more than 1 inch in diameter
- 1-2 sprigs fresh rosemary, or use dried instead
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