Cold herb roast with vegetable sticks

Name: Cold herb roast with vegetable sticks
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.2 kg Turkey breast in one piece; 2 TABLESPOONS Oil; 2 Federation Parsley; 100 g Pine nuts; 1 egg (size M); 1 Egg yolk (size M); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Tomato; 250 ml Tomato Ketchup; 125 g grainy mustard; 125 g Honey; 2 Gherkins (from the jar); 250 g Salad Mayonnaise; 7-10 Tbsp juice of 1/2 lemon; 2 red and yellow peppers; 1 Cucumber; 1 (approx. 500 g) Kohlrabi; 1 collar Carrots

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.2 kg Turkey breast in one piece
2 TABLESPOONS Oil
2 Federation Parsley
100 g Pine nuts
1 egg (size M)
1 Egg yolk (size M)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Tomato
250 ml Tomato Ketchup
125 g grainy mustard
125 g Honey
2 Gherkins (from the jar)
250 g Salad Mayonnaise
7-10 Tbsp juice of 1/2 lemon
2 red and yellow peppers
1 Cucumber
1 (approx. 500 g) Kohlrabi
1 collar Carrots

Directions

1
Wash the roast turkey and pat dry. Place on the fat pan of the oven, brush with oil. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 3/4 hours. From time to time, pour a little water into the fat pan and pour over the roast with the roast stock. In the meantime, wash the parsley and dab dry. Pluck the leaves from the stems. Put some leaves aside for the tartar sauce.
2
Roast the pine nuts in a pan without fat, take them out. Puree parsley, egg, egg yolk and pine nuts with the chopping stick of the hand mixer. Gradually add olive oil. Remove the roast from the oven. Season with salt and pepper and brush with herb paste. Bake in the preheated grill for 15 minutes. Let roast cool down for 2 hours. In the meantime, cut tomatoes into quarters, remove seeds and finely dice the flesh. Mix with ketchup and season with salt and pepper. Mix mustard and honey. Dice gherkins. Chop remaining parsley. Mix the gherkins, parsley and mayonnaise and season to taste with about 1 tablespoon of gherkin water, lemon juice and salt.
3
In the meantime, cut tomatoes into quarters, remove seeds and finely dice the flesh. Mix with ketchup and season with salt and pepper. Mix mustard and honey. Dice gherkins. Chop remaining parsley. Mix the gherkins, parsley and mayonnaise and season to taste with about 1 tablespoon of gherkin water, lemon juice and salt. Quarter the peppers, clean and wash them. Cut into narrow strips. Peel cucumber, cut in half, remove seeds and cut into narrow sticks. Peel kohlrabi and cut into sticks. Peel carrots, leave some green and cut in half. Cut roast into thin slices and arrange with vegetable sticks and dips. Delicious with mixed rolls
4
Quarter the peppers, clean and wash them. Cut into narrow strips. Peel cucumber, cut in half, remove seeds and cut into narrow sticks. Peel kohlrabi and cut into sticks. Peel carrots, leave some green and cut in half. Cut roast into thin slices and arrange with vegetable sticks and dips. Delicious with mixed rolls
5
waiting time approx. 1 1/2 hours