Crispy roast turkey with pumpkin and carrot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the carrots and potatoes. Cut carrots into thick slices and potatoes into cubes. Cut pumpkin into slices, peel and remove the seeds. Cut pumpkin flesh into pieces. Peel and roughly dice onions.

2. 2

   Wash turkey breast, dab dry and season with salt and a little pepper. Heat the oil in a roasting pan and fry the turkey breast thoroughly while turning. Finally add onions and vegetables, braise briefly and season with salt and pepper. Deglaze with chicken stock and roast without lid in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes. Meanwhile wash parsley, dab dry and chop except for a little bit for garnishing. Wash the chilli pepper, cut lengthwise and remove the seeds. Cut the chili into fine rings and mix with honey. After about 30 minutes, brush the turkey breast with the chilli-honey mixture and fry until golden brown. Wrap the turkey breast in foil and let it rest for about 5 minutes. Mix parsley into the braised vegetables, season to taste with salt and pepper and place on plates.

3. 3

   Wash the chilli pepper, cut lengthwise and remove the seeds. Cut the chili into fine rings and mix with honey. After about 30 minutes, brush the turkey breast with the chilli-honey mixture and fry until golden brown. Wrap the turkey breast in foil and let it rest for about 5 minutes. Mix parsley into the braised vegetables, season to taste with salt and pepper and place on plates. Cut the turkey breast into thin slices and arrange on top. Serve garnished with parsley

Nutrition Facts

KCAL
400 kcal

CARBS
28 g

FATS
8 g

PROTEINS
53 g