Marinated turkey breast with parsley-carrots and spaetzle

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens into pieces. Peel and quarter the onion. Wash the meat and dab dry. Put the soup greens, onion and spices in a large freezer bag (6 litres capacity).

2. 2

   Add wine and vinegar. Close the bag well and keep it cool. Marinate the meat for at least 24 hours (better 48 hours), turning several times. Bring the almonds briefly to the boil, drain, quench and press them out of the skin.

3. 3

   Possibly cut in half. Remove meat from the marinade, dab dry and sieve the marinade. Heat clarified butter in a roasting pan. Roast the almonds briefly in it and take them out. Season the meat with salt and pepper and fry well while turning.

4. 4

   Add drained soup vegetables, onion and spices and fry until brown. Deglaze with marinade, bring to the boil, cover and braise over medium heat for about 45 minutes. Wash the grapes, drain and pluck the berries from the stems.

5. 5

   Peel, wash and slice the carrots. Cook in little boiling salted water for 10-12 minutes. Put spaetzle in plenty of boiling salted water and cook for 15-20 minutes. Wash parsley, dab dry and chop, except for a little bit for garnishing.

6. 6

   Pour the carrots onto a sieve. Heat 25 g butter in a saucepan, add carrots and parsley and toss. Keep warm. Remove meat and keep warm. Pour the braising stock through a sieve into a pot.

7. 7

   Add almonds, grapes and 1 tablespoon of sugar, bring to the boil and simmer for 6-8 minutes. Stir in cream and sauce thickener, bring to the boil briefly. Season sauce with salt, pepper and possibly some sugar.

8. 8

   Melt the remaining butter in a pan and fry the spaetzle for about 3 minutes. Cut the turkey breast into slices and arrange on a large plate with vegetables and sauce. Garnish with parsley.

9. 9

   Spätzle extra.

Nutrition Facts

KCAL
970 kcal

CARBS
73 g

FATS
31 g

PROTEINS
76 g