Roast turkey on red pepper vegetables with gorgonzola

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat thoroughly, rub with salt and pepper and place on a lightly oiled baking tray. Roast in a preheated oven (electric: 175 °C/ gas: level 2) for 1 1/2 hours. Meanwhile peel onions and garlic. Dice onions and half of the garlic very finely. Dice white bread and grind finely in the universal chopper. Mix onions, garlic, white bread, parmesan and half of the oil and press evenly onto the roast after 1 hour of frying time.

2. 2

   Drain the artichokes well on a sieve and, depending on the size, halve or quarter them. Clean, wash and cut the peppers into pieces. Wash marjoram, dab dry and pluck the leaves from the stalks. Cut the remaining garlic into thin slices. Heat the rest of the oil in a casserole dish, sauté the garlic and peppers over a medium heat for 12-15 minutes, turning them over. After half the cooking time, add the artichokes and half the marjoram leaves. Season vegetables with salt, pepper and paprika. Dice the gorgonzola. Bring stock and cream to the boil. Melt the gorgonzola while stirring. Stir in sauce thickener, bring to the boil again briefly and season with salt and pepper. Serve vegetables with coarse pepper and roast, sprinkled with remaining marjoram on a plate.

3. 3

   Season vegetables with salt, pepper and paprika. Dice the gorgonzola. Bring stock and cream to the boil. Melt the gorgonzola while stirring. Stir in sauce thickener, bring to the boil again briefly and season with salt and pepper. Serve vegetables with coarse pepper and roast, sprinkled with remaining marjoram on a plate. Garnish with parsley as desired. Add sauce sprinkled with coarse pepper

Nutrition Facts

KCAL
560 kcal

CARBS
18 g

FATS
26 g

PROTEINS
63 g