Herb roast turkey with colourful vegetables

Name: Herb roast turkey with colourful vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 300 g) Kohlrabi; 250 g Carrots; 150 g Sweet peas; 1/4 l Vegetable broth (instant); 1 small onion; 1 collar Parsley; 1/2 bunch Thyme; 2 TABLESPOONS Double cream cream cheese; 100 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon slices and herbs; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 300 g) Kohlrabi
250 g Carrots
150 g Sweet peas
1/4 l Vegetable broth (instant)
1 small onion
1 collar Parsley
1/2 bunch Thyme
2 TABLESPOONS Double cream cream cheese
100 g Whipped cream
2-3 TABLESPOONS Lemon juice
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Lemon slices and herbs
7-10 Tbsp Oil

Directions

1
Rinse turkey breast cold and pat dry. Season with salt and pepper. Place on an oiled fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.
2
Peel and chop kohlrabi and carrots. Clean, wash and possibly halve the sugar snap peas. Bring kohlrabi and carrots to the boil in the stock and cook for 15 minutes. Peel and finely chop the onion.
3
Wash the herbs, dab dry and chop. Mix the onion and herbs with the cream cheese. Brush the roast ten minutes before the end of the cooking time with the herb paste. Add sugar snap peas to the vegetables five minutes before the end of the cooking time, pour on cream and lemon juice and cook along.
4
Bring to the boil again, stir in the sauce thickener. Season if necessary. Arrange the roast with the vegetables on a plate. Garnish as desired with lemon slices and bouquets of herbs.