Roast turkey with spring vegetables
easy
90 mins
90 mins
Ingredients
- 1 small yellow pepper (approx. 125 g)
- 1 Pot of chervil
- 200 g Low-fat curd
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg Turkey breast (it is best if the butcher cuts it into a flat, rectangular piece)
- 1 TEASPOON Oil
- 1 collar Carrots
- 500 g Sweet peas
- 20 g lactose-free butter
- 7-10 Tbsp Sugar
- 5 TABLESPOONS Lemon juice
- 4 TABLESPOONS lactose-free light sauce thickener
- 200 g lactose-free whipped cream
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and finely dice the peppers. Wash and chop the chervil, except for a few leaves for garnishing. Stir curd cheese with egg yolk until smooth, fold in paprika and chervil and season to taste with salt and pepper. Wash the meat, dab dry and season with salt and pepper. Spread the quark mixture on the meat. Roll up the meat and bind into shape. Place on the fat pan of the oven, brush with oil and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 hour. After 1/2 hour pour on 1/8 litre of water. In the meantime, clean the carrots, leaving a little green and wash them. Wash and clean the mangetouts. Heat butter in a pot and fry carrots. Add a little water, season carrots with salt, pepper and sugar and cook for 10-15 minutes. Blanch sugar snap peas in boiling salted water for 3-5 minutes. Wrap roll roast in aluminium foil and let it rest. Add 3/8 litres of water to the fat pan and dissolve the roast. Pour gravy through a sieve into a pot and bring to the boil together with the lemon juice. Add sauce thickener while stirring and let it boil for 1 minute. Then add cream, bring to the boil again and season with salt, pepper and 1 pinch of sugar. Arrange the roast with the drained vegetables on a plate and serve garnished with chervil leaves. Add sauce extra
- 2
Dishes: Rosenthal
- 3
Glasses: Orrefors
Nutrition Facts
650 kcal
28 g
26 g
74 g
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