Roast turkey with pea and carrot vegetables
easy
90 mins
90 mins
Ingredients
- 1 kg Turkey Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar Soup vegetables
- 2 Shallots
- 75 g clear honey
- 1 TEASPOON Sweet peppers
- 500 g Carrots
- 300 g frozen peas
- 1 collar Parsley
- 1 collar Chervil
- 100 ml dry white wine
- 250 g ribbon noodles
- 2-3 TABLESPOONS dark sauce thickener
- 25 g Butter
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the meat, dab dry. Tie into shape with kitchen yarn. Rub with salt and pepper and place in the fat pan of the oven. Clean, wash and cut soup vegetables into pieces.
- 2
Peel and quarter 1 shallot. Arrange the vegetables and shallot around the roast. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Mix honey and paprika. Season with salt.
- 3
Spread the roast after 15 minutes. Repeat every 15 minutes until the glaze is used up. After 30 minutes frying time, add 400 ml of water. Clean, peel and cut the carrots into pieces.
- 4
Wash the herbs, dab dry, put some leaves aside and chop the rest finely. Sprinkle the parsley leaves on the roast 10 minutes before the end of the frying time. Add wine and 200 ml water. At the end of the frying time, remove the roast and keep it warm.
- 5
Cook the carrots in boiling salted water for about 10 minutes. Add the peas for the last 4-5 minutes. Cook pasta in boiling salted water for about 8 minutes. Pass the soup vegetables and frying liquid from the roast through a sieve.
- 6
Boil up the liquid, stir in the sauce thickener. Season to taste with salt and pepper. Peel 1 shallot, dice finely. Heat butter, sauté shallot in it. Drain the vegetables, let them drip off, toss in the hot butter.
- 7
Mix in chopped herbs. Drain the pasta, let it drain. Serve roast with vegetables, noodles and sauce. Serve garnished with chervil set aside.
Nutrition Facts
700 kcal
77 g
10 g
73 g
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