Turkey and Beans with Whole-Grain Mustard Sauce

By ezunich

Ingredients

• 1 cup diced onion
• 1 cup diced carrot
• 2 tbs minced fresh rosemary
• 2 tbs olive oil
• Salt and black pepper to taste
• 3 tbs all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup whole-grain mustard
• 1 lb. cooked, chopped turkey
• 1 (19 oz.) can cannellini beans, drained, rinsed
• 1 tsp minced lemon zest

Details

Servings 4

Preparation

Step 1

Sweat onion, carrot, and rosemary in oil in a large saute pan, covered, over medium-low heat until vegetables soften, 10-12 minutes. Season vegetables with salt and pepper.

Sprinkle in flour, increase heat to medium, and cook 1 minute. Deglaze the pan with milk, scraping up any browned bits on bottom. Simmer sauce until thickened, about 2 minutes. Stir in mustard, turkey, and beans; cook to heat through.

Off heat, stir in zest and season mixture with salt and pepper.