Roast turkey with pesto potato wedges and baked carrots

Name: Roast turkey with pesto potato wedges and baked carrots
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 collar small carrots; 300 g Shallots; 1 Organic Lemon; 7 TABLESPOONS + 75 ml oil (total approx. 145 ml); 2 TEASPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) Triggered turkey leg, with skin; 2-3 TABLESPOONS Dijon mustard; 2-3 TEASPOONS Tandoori spice mixture (alternatively sweet paprika); 25 g Pine nuts; 1 collar Basil and wild garlic; 50 g Parmesan cheese; 800 g small, new potatoes; 200 g ripened cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 collar small carrots
300 g Shallots
1 Organic Lemon
7 TABLESPOONS + 75 ml oil (total approx. 145 ml)
2 TEASPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) Triggered turkey leg, with skin
2-3 TABLESPOONS Dijon mustard
2-3 TEASPOONS Tandoori spice mixture (alternatively sweet paprika)
25 g Pine nuts
1 collar Basil and wild garlic
50 g Parmesan cheese
800 g small, new potatoes
200 g ripened cream
7-10 Tbsp Kitchen yarn

Directions

1
Peel the carrots, leave some green and wash them. Peel the shallots. Wash lemon hot, grate dry, finely grate peel. Halve the lemon. Squeeze 1 half. Cut the remaining half into slices. Mix the prepared ingredients in a bowl with 4 tbsp. oil and sugar, season with salt and pepper, spread on a baking tray
2
Wash meat, dab dry, coat inside with mustard, season with salt and tandoori mixture. Roll up meat, tie up with kitchen string, season with salt and some tandoori mixture. Heat 1 tablespoon of oil in a roaster. Sauté the rolled roast vigorously while turning it, take it out and place it on the carrots and shallots. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 1/4-1 1/2 hours
3
Brown the pine nuts in a pan without fat, remove them. Wash herbs, shake dry. Put some basil aside for garnishing. Remove the coarse stems from the remaining herbs. Grate cheese. Finely puree the pine nuts, herbs and 75 ml oil in a universal chopper, stir in the cheese, season with salt and pepper
4
Wash potatoes thoroughly, cut into slices. Heat 2 tablespoons of oil in a frying pan. Fry the potato wedges for about 15 minutes, turning them over. Remove the pan from the heat, stir in half of the pesto and season with salt and pepper. Mix the remaining pesto with sour cream, season with salt and pepper. Remove the roast, arrange it on a plate with vegetables, garnish with basil. Add pesto sour cream and potatoes