Marinated turkey breast on chard and carrot vegetables

Name: Marinated turkey breast on chard and carrot vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 untreated lemon; 5 Garlic cloves; 2 small twigs rosemary; 1-2 TABLESPOONS Olive oil; 800 g Turkey Breast; 7-10 Tbsp Pepper; 2 Onions; 7-10 Tbsp Salt; 1/2 l clear chicken stock (instant); 500 g Carrots; 1 (approx. 750 g) Swiss chard; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS dark sauce thickener; 1 TEASPOON Sugar; 7-10 Tbsp Rosemary and lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 untreated lemon
5 Garlic cloves
2 small twigs rosemary
1-2 TABLESPOONS Olive oil
800 g Turkey Breast
7-10 Tbsp Pepper
2 Onions
7-10 Tbsp Salt
1/2 l clear chicken stock (instant)
500 g Carrots
1 (approx. 750 g) Swiss chard
20 g Butter or margarine
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS dark sauce thickener
1 TEASPOON Sugar
7-10 Tbsp Rosemary and lemon

Directions

1
Wash the lemon thoroughly and peel or finely grate the rind with a julienne nibbler. Squeeze the lemon. Peel garlic and cut into thin slices. Wash the rosemary, dab dry and cut half finely.
2
Mix lemon juice and zest, olive oil, garlic and chopped rosemary. Wash the turkey breast, dab dry and season with pepper. Brush with marinade, add rosemary twigs and keep covered in a cool place for 2-3 hours.
3
Peel the onions, cut 1 into slices and finely dice the other. Remove the spices from the turkey breast, season the meat with salt and put it in a roaster. Add onion slices and fry in the preheated oven (electric cooker: 200 °C / gas: level 3) for about 1 hour.
4
Pour hot chicken soup over the turkey breast several times. After approx. 30 minutes of cooking time, pour the marinade with garlic and herbs over the turkey breast and finish frying. In the meantime clean, wash and drain the carrots and chard.
5
Cut carrots diagonally into thin slices. Cut off the stems from the chard and cut into fine strips. Cut the leaves into strips as well. Heat the fat in a pot, fry the onion cubes and chard stems thoroughly.
6
Add the carrots and the remaining chard, season with salt, pepper and a little nutmeg and add about 1/4 l water. Cover and simmer for about 10 minutes. Flavour the finished vegetables again. Remove turkey breast from the roaster and keep warm.
7
Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt, pepper and possibly some sugar. Cut meat into slices and arrange on a plate with the vegetables.
8
Serve garnished with rosemary and lemon. Serve with extra sauce.