Roast turkey with pesto potatoes and carrots

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat and pat dry. Coat inside with mustard, season with salt and 1 teaspoon paprika. Roll up meat and tie up with kitchen string.

2. 2

   Rub all around with salt, pepper and 1 teaspoon paprika. Heat 1 tablespoon of oil in a large frying pan. Fry the rolled roast in it until brown all around. Remove and place on a baking tray. Bake in the oven for about 1 1⁄2 hours.

3. 3

   Clean the carrots, possibly leaving a little green on them. Peel and wash the carrots. Peel the shallots. Wash lemon hot, dry and grate the peel finely. Halve the lemon, squeeze one half and cut the other half into slices.

4. 4

   Mix the prepared ingredients, except lemon slices, with 4 tablespoons of oil and 2 teaspoons of sugar. Season with salt and pepper. After about 45 minutes of frying time, spread on the baking tray. Add the lemon slices 15 minutes before the end of the frying time.

5. 5

   For the pesto, roast the pine nuts in a large pan without fat, remove them. Wash the herbs, shake dry and pluck the leaves. Grate the cheese finely. Puree pine nuts, herbs and approx. 75 ml oil with a hand blender.

6. 6

   Stir in the cheese. Season with salt and pepper. Mix almost half the pesto with sour cream and season again.

7. 7

   Wash potatoes thoroughly, cut into slices. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes on a low heat for about 20 minutes, turning them over. Season with salt and pepper. Remove from heat and stir in the rest of the pesto.

8. 8

   Remove the roast, cut it open and arrange it with the vegetables. Add potatoes and pesto sour cream.

Nutrition Facts

KCAL
800 kcal

CARBS
51 g

FATS
35 g

PROTEINS
64 g