Roast turkey and colorful vegetables

Name: Roast turkey and colorful vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Bacon; 400 g Vegetable Onions; 300 g Carrots; 300 g Courgette; 50 g Shallots; 1 TABLESPOON Butter or margarine; 600 g baby potatoes; 1-2 stem(s) Rosemary (from the pot); 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Rosemary

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Bacon
400 g Vegetable Onions
300 g Carrots
300 g Courgette
50 g Shallots
1 TABLESPOON Butter or margarine
600 g baby potatoes
1-2 stem(s) Rosemary (from the pot)
1-2 TABLESPOONS Olive oil
7-10 Tbsp Rosemary

Directions

1
Wash the meat and dab dry. Season all around with salt and pepper. Cover with bacon. Peel and slice the onions. Put roast and onions on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. After 1/2 hour cooking time, deglaze with 1/4 litre water. In the meantime, peel, wash and slice the carrots and cook in boiling salted water for about 10 minutes. Clean, wash and slice the zucchini. Peel and chop the shallots. Peel, wash and slice the potatoes. Wash and chop rosemary. Fry potatoes in hot oil while turning for about 12 minutes. Season with salt, pepper and rosemary. Just before serving, heat the fat in a pan. Fry the shallots and courgettes for about 3 minutes, turning them over. Season with salt and pepper. Add carrots and toss in. For the sauce fill up the roast stock with water to 400 ml. Put it in a pot with the onions and puree. Season to taste with salt and pepper. Arrange everything on a plate garnished with rosemary
2
Dishes: Eschenbach
3
Glass: Schott Zwiesel