Roast turkey with mashed peas and roasted cauliflower

Name: Roast turkey with mashed peas and roasted cauliflower
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 300 g mixed wild herbs; e.g. dandelion, chickweed and parsley; 75 g Walnut kernels; 100 g Fresh cream; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Wholemeal breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg Turkey breast (to be sliced into roulade by the butcher); 4 TABLESPOONS Oil; 1 (approx. 850 g) large head cauliflower; 7-10 Tbsp Juice of 1 lemon; 5 TABLESPOONS Olive oil; 1 Onion; 400 g frozen peas; 2 stem(s) Mint; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

300 g mixed wild herbs; e.g. dandelion, chickweed and parsley
75 g Walnut kernels
100 g Fresh cream
1 TABLESPOON medium hot mustard
2 TABLESPOONS Wholemeal breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg Turkey breast (to be sliced into roulade by the butcher)
4 TABLESPOONS Oil
1 (approx. 850 g) large head cauliflower
7-10 Tbsp Juice of 1 lemon
5 TABLESPOONS Olive oil
1 Onion
400 g frozen peas
2 stem(s) Mint
7-10 Tbsp Kitchen yarn

Directions

1
Sort the herbs, wash and shake dry, pluck the leaves from the stems and chop them finely for about 3/4. Finely chop the walnuts. Mix crème fraîche, mustard, chopped herbs, nuts and breadcrumbs, season with salt and pepper.
2
Dab meat dry. Season the inside with salt and pepper and brush with the herb mixture. Roll up tightly from the narrow side. Tie into shape with kitchen string. Season roll roast with salt.
3
Heat 3 tablespoons of oil in a frying pan. Brown the meat in it all around, turning it well and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours.
4
In the meantime clean and wash the cauliflower and divide it into small florets. Finely chop the remaining herbs, mix with lemon juice and 4 tbsp. olive oil, season with salt and pepper. Peel and chop the onion.
5
Heat 1 tablespoon of olive oil in a saucepan. Sauté the onion for about 3 minutes. Add the frozen peas and 4 tbsp. water, simmer for about 7 minutes. Wash mint, shake dry, pluck leaves from the stalks and chop.
6
Season peas with salt, pepper and mint. Puree finely with a hand blender and season to taste.
7
Cook the cauliflower in boiling water for about 4 minutes, remove and drain. Heat 1 tablespoon of oil in a frying pan, fry the cauliflower thoroughly, season with salt and pepper, mix with herb vinaigrette.
8
Take turkey roll roast from the oven, remove the thread and cut the roast into slices. Serve with pea purée and cauliflower.