Roast turkey with macadamia-carrot crust with curry sauce

Name: Roast turkey with macadamia-carrot crust with curry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 4 Carrots; 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1-2 TABLESPOONS Tomato paste; 150 ml dry white wine; 250 ml Chicken broth; 75 g unsalted macadamia nuts; 2 Protein (size M); 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Breadcrumbs; 1/4 collar Parsley; 150 g low-fat yoghurt; 5 TABLESPOONS Milk; 7-10 Tbsp Sugar; 100 g Winter Mix Salad Mix; 7-10 Tbsp Curry Powder; 1 TABLESPOON Cornstarch

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
4 Carrots
1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1-2 TABLESPOONS Tomato paste
150 ml dry white wine
250 ml Chicken broth
75 g unsalted macadamia nuts
2 Protein (size M)
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Breadcrumbs
1/4 collar Parsley
150 g low-fat yoghurt
5 TABLESPOONS Milk
7-10 Tbsp Sugar
100 g Winter Mix Salad Mix
7-10 Tbsp Curry Powder
1 TABLESPOON Cornstarch

Directions

1
Peel and chop the onions. Peel, wash and chop 2 carrots. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a frying pan. Brown the meat thoroughly all around, add the onions and carrots and fry briefly. Sweat tomato paste, add white wine and stock.
2
Place the lid on the roaster and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 1/4 hours. In the meantime, roughly chop the nuts and roast them in a pan without fat, let them cool down. Peel, wash and grate 2 carrots. Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Mix carrots, nuts, mustard, beaten egg white and breadcrumbs, season well with salt and pepper. Remove the roaster 30 minutes before the end of the cooking time. Remove meat from the roaster and pat dry. Spread carrot crust on the meat. Place the meat on a rack and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes. Pour gravy through a sieve into a pot. Wash parsley, dab dry and chop except for a little bit for garnishing. Finely puree yoghurt, milk and parsley with a hand blender.
3
Spread carrot crust on the meat. Place the meat on a rack and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes. Pour gravy through a sieve into a pot. Wash parsley, dab dry and chop except for a little bit for garnishing. Finely puree yoghurt, milk and parsley with a hand blender. Season to taste with salt, pepper and sugar. Wash and drain the salad. Bring gravy to the boil, season to taste with salt, pepper and curry. Mix starch with 2 tablespoons of water. Thicken sauce with it. Arrange meat on a plate. Add curry sauce, salad and yoghurt dressing
4
Wash and drain the salad. Bring gravy to the boil, season to taste with salt, pepper and curry. Mix starch with 2 tablespoons of water. Thicken sauce with it. Arrange meat on a plate. Add curry sauce, salad and yoghurt dressing
5
With 6 people: