Glazed turkey breast with turnip vegetables

Name: Glazed turkey breast with turnip vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 35 g Butter or margarine; 3 Onions; 1 Carrot; 1/4-3/8 l clear chicken stock (instant); 750 g Turnips; 3/8 l Vegetable broth (instant); 300 g Leeks (leek); 40 g streaky smoked bacon; 1 TABLESPOON Oil; 50-60 g Pineapple Jam; 25 g Hazelnut flakes; 7-10 Tbsp Whipped cream and sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
35 g Butter or margarine
3 Onions
1 Carrot
1/4-3/8 l clear chicken stock (instant)
750 g Turnips
3/8 l Vegetable broth (instant)
300 g Leeks (leek)
40 g streaky smoked bacon
1 TABLESPOON Oil
50-60 g Pineapple Jam
25 g Hazelnut flakes
7-10 Tbsp Whipped cream and sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the turkey breast, dab dry and rub with salt and pepper. Place the turkey breast in a roasting pan and spread 20 g fat in flakes on top. Peel and quarter 2 onions, clean and wash the carrot and cut it roughly into pieces.
2
Spread the onions and carrot around the meat and fry in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 hour. After about 20 minutes, pour on hot chicken stock and top the roast from time to time.
3
Clean and wash the turnip and cut it into bite-sized cubes. Peel the remaining onion and chop finely. Heat the remaining fat in a pot and brown the onions slightly. Add rutabaga, vegetable stock and a little salt, bring to the boil and cook for 20-25 minutes.
4
Clean and wash the leek and cut into fine rings. Cut bacon into fine strips. Heat the oil in a pan, leave the bacon crisp in it and take it out. Fry leek in bacon fat for 4-5 minutes while stirring.
5
Add bacon again, season with salt and pepper and keep warm. 10 minutes before the end of the roasting time, brush the turkey breast with jam and sprinkle with hazelnut leaves. Mash some of the turnip vegetables with a potato masher in the broth.
6
Season to taste with salt and pepper. Slice the roast turkey and arrange on a deep plate with the vegetables. Spread leek and bacon mixture over the turnip vegetables and serve garnished with parsley.
7
Pour the roast stock through a sieve as desired, refine with a little cream and thicken with sauce thickener. Season the sauce with salt and pepper and serve for frying.