Marinated turkey breast with broccoli vegetables
easy
90 mins
90 mins
Ingredients
- 800 g Turkey Breast
- 3 medium-sized onions
- 7-10 Tbsp Juice of 2 lemons (approx. 1/8 l)
- 1 glass (400 ml) Poultry stock
- 5-6 Lemon leaves or lemon balm (available in Asian shops)
- 6 Lemon slices
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg Broccoli
- 3 TABLESPOONS butter or
- 7-10 Tbsp Margarine
- 2 TABLESPOONS flaked almonds
- 200 g Whipped cream
- 2 TABLESPOONS Flour
- 7-10 Tbsp coarse coloured pepper to
- 7-10 Tbsp Sprinkle
Directions
- 1
Wash the meat. Peel onions, cut into rings. Mix lemon juice and stock. Place turkey breast in the liquid. Add onion rings, lemon leaves and slices. Leave covered for about 2 hours.
- 2
Pat the turkey breast dry. Pour marinade through a sieve. Collect liquid. Take onion rings out of the sieve, put aside. Heat clarified butter in a roaster. Brown the turkey breast all around.
- 3
Season with salt and pepper. Deglaze with the marinade. Let it braise for about 1 hour. For the vegetables, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Before serving, melt 1 tablespoon of fat in a pan.
- 4
Fry the flaked almonds until golden brown. Sauté the broccoli in it. Heat the remaining clarified butter and fry the onion rings in it. Remove meat from the roaster. Add cream to the stock, bring to the boil.
- 5
Knead the flour and remaining fat with a fork to form a dumpling. Stir into the sauce until it has dissolved. Boil up again while stirring. Season to taste with salt and pepper. Arrange the roast with some sauce and the vegetables on a plate.
- 6
Add the onion rings to the roast. Remaining sauce extra is enough. Sprinkle sauce with coarse coloured pepper. A wild rice mixture tastes good with it.
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