Roast turkey with honey-mustard ham filling and mashed potatoes and carrots

Name: Roast turkey with honey-mustard ham filling and mashed potatoes and carrots
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Garlic clove; 600 g Carrots; 1 Onion; 200 g Celeriac; 1 (approx. 1.5 kg; cut into roulade by the butcher) Triggered ready-to-cook turkey leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Mustard; 1 TABLESPOON Honey; 10 discs Tyrolean ham (approx. 8 g each); 4 TABLESPOONS Oil; 100 ml dry white wine; 1 glass (500 ml) Poultry stock; 500 g Potatoes; 1-2 TABLESPOONS dark sauce thickener; 150 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 1 collar flat leaf parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Garlic clove
600 g Carrots
1 Onion
200 g Celeriac
1 (approx. 1.5 kg; cut into roulade by the butcher) Triggered ready-to-cook turkey leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Mustard
1 TABLESPOON Honey
10 discs Tyrolean ham (approx. 8 g each)
4 TABLESPOONS Oil
100 ml dry white wine
1 glass (500 ml) Poultry stock
500 g Potatoes
1-2 TABLESPOONS dark sauce thickener
150 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
1 collar flat leaf parsley
7-10 Tbsp Kitchen yarn

Directions

1
Peel and slice the garlic. Peel 200 g carrots, onions and celery and cut into cubes. Wash the meat and dab dry. Season inside with salt and pepper. Mix mustard and honey.
2
Spread the meat with it. Spread slices of ham on top. Roll up tightly from the narrow side. Tie into shape with kitchen string. Season roll roast with salt. Heat oil in a roaster. Brown the meat on all sides.
3
Take it out. Roast the vegetables in the frying fat for 2-3 minutes. Deglaze with wine and stock. Place the roast on the vegetables and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours.
4
In the meantime, peel, wash and cut the potatoes into pieces. Peel the rest of the carrots and cut into pieces of about the same size. Cook both in boiling salted water for about 15 minutes.
5
Remove the roaster from the oven. Remove the roast from the vegetables and keep warm. Pour vegetable stock through a sieve into a pot. Bring to the boil, add sauce thickener while stirring. Simmer over medium heat for 3-4 minutes.
6
Season to taste with salt and pepper.
7
Heat milk and butter in a pot. Drain the potato and carrot mixture, allow to drain and add to the milk mixture. Mash with a potato masher to a coarse puree. Season to taste with salt and nutmeg.
8
Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Add chopped parsley to the mashed potatoes, except for a few leaves for sprinkling. Cut the roast into slices.
9
Arrange on plates with mashed potatoes and carrots and sauce. Garnish with remaining parsley.