Roast turkey with mushroom vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the turkey breast, dab dry and rub with salt and pepper. Crumble the bay leaf. Wash thyme, dab dry and chop coarsely. Sprinkle thyme, except for 1 teaspoon, and bay leaf on the meat and cover with bacon. Put the turkey breast and oil in a roasting pan and roast in a preheated oven (electric range: 175°C/ gas: level 2) for 1-11/4 hours. Peel carrot and onions.

2. 2

   Cut carrot into slices, 1 onion into slices and add to the roast. After approx. 30 minutes pour on 1/4 litre of water. Clean the mushrooms, wash briefly and drain well. Halve the mushrooms or leave them whole, depending on size. Dice remaining onion. Wash chives, dab dry and cut into small rolls. Heat the fat in a large pan and fry the mushrooms thoroughly. Finally add onions, fry briefly and season with salt and pepper. Deglaze with stock and cream, bring to the boil and simmer for about 2 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Add chives, except for 1 tablespoon. Remove roast from the oven, pour roast stock through a sieve and add to the mushroom vegetables.

3. 3

   Finally add onions, fry briefly and season with salt and pepper. Deglaze with stock and cream, bring to the boil and simmer for about 2 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Add chives, except for 1 tablespoon. Remove roast from the oven, pour roast stock through a sieve and add to the mushroom vegetables. Cut the roast open and arrange on a plate with the mushroom vegetables. Serve sprinkled with remaining thyme and chives. Serve with rice

Nutrition Facts

KCAL
620 kcal

CARBS
9 g

FATS
34 g

PROTEINS
70 g