Roast turkey in puff pastry with cream vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Place the roast turkey on the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.

2. 2

   Clean and wash the mushrooms and chop half of them. Peel and finely chop the onions. Heat 1 tablespoon of fat, fry chopped mushrooms and onions in it, season with salt and pepper. Wash parsley and sage.

3. 3

   Finely chop half the parsley and sage. Remove the turkey breast and let it cool down. Defrost the puff pastry. Place 4 slices on top of each other and roll out to a plate of about 40x50 cm.

4. 4

   Fold the chopped herbs under the mushroom farce. Place the mushroom sauce on the leaves, leaving a small rim free. Place the turkey roast with the upper side on the mushrooms and wrap in puff pastry. Roll out remaining puff pastry and cut out stars.

5. 5

   Whisk the egg with some milk and spread it on the puff pastry. Place stars on top and also brush with egg yolk. Place on a baking tray rinsed with cold water and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 30-35 minutes.

6. 6

   In the meantime, clean and wash the vegetables. Cut carrots into long diagonal slices. Cook vegetables in boiling salted water for 10 minutes. Cut the remaining mushrooms in half. Heat the remaining fat. Fry the mushrooms in it, season with salt and pepper.

7. 7

   Add cream and bring to the boil. Stir in sauce thickener, bring to the boil again. Drain the vegetables and carefully add them to the mushrooms. Finely chop the remaining parsley (keep some for garnishing) and sprinkle over the vegetables.

8. 8

   Arrange the roast turkey with the vegetables on a plate. Garnish with parsley.

Nutrition Facts

KCAL
590 kcal

CARBS
24 g

FATS
27 g

PROTEINS
52 g