Coloured turkey roll roast
easy
90 mins
90 mins
Ingredients
- 1 collar Soup Greens
- 1/2 bunch parsley, dill, chives
- 600 g Turkey breast (let the butcher cut open flat)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3 TABLESPOONS Paprika pulp
- 500 g baby potatoes
- 500 g Broccoli
- 150 g ripened cream
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean, wash and finely dice the soup greens. Wash herbs and chop finely. Lay the turkey breast flat. Season with salt and pepper. Spread 2 tablespoons of paprika puree on top, sprinkle herbs over it and spread half of the soup vegetables on top.
- 2
Roll up the turkey breast and tie up with kitchen string. Put them on the fat pan of the oven and spread the rest of the vegetables in it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 hour.
- 3
Deglaze gradually with 1/2 litre of water. Wash the potatoes and cook in boiling salted water for 20 minutes. Clean and wash broccoli and cut into florets. Cook in boiling salted water for about 10 minutes.
- 4
Remove the roast and keep it warm. Pour the roast stock through a sieve into a pot. Stir in the remaining paprika and bring to the boil. Mix sour cream and cornstarch and add to the sauce while stirring.
- 5
Season to taste with salt, pepper and paprika. Peel the potatoes, cut the roast open and arrange on a plate with the broccoli and potatoes. Dust the potatoes with paprika. Serve sauce extra.
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