Spicy stuffed turkey breast
easy
105 mins
105 mins
Ingredients
- 2 yellow peppers
- 1 Pot of chervil or
- 1 collar Parsley
- 100 g Low-fat curd
- 1 Egg yolk (Gr. M)
- 3-4 Tsp medium hot mustard
- 7-10 Tbsp salt, white pepper
- 7-10 Tbsp 900 g-1 kg turkey breast
- 1 TABLESPOON clarified butter
- 4 medium-sized onions
- 750 g Potatoes
- 1 bundle (500 g) Carrots
- 300 g frozen peas
- 4-5 Tbsp ripened cream
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean, wash and finely dice 1/2 bell pepper. Wash and chop the chervil. Mix both with quark, egg yolk and 2 teaspoons of mustard, season to taste
- 2
Wash the meat and pat dry. Cut a pocket into it. Season meat with salt and pepper and fill with curd cheese. Pin and wrap with kitchen string
- 3
Place the meat on the fat pan and pour hot clarified butter over it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 1-1 1/4 hours. Peel onions and cut into slices. Add after about 30 minutes. Gradually add 1/2-3/4 l water
- 4
Peel and wash the potatoes and cook in salted water for 20-25 minutes
- 5
Remaining paprika clean, wash, cut into slices. Clean and wash the carrots (possibly leave some green). Steam the carrots in a little salt water for about 15 minutes. Add paprika after 8 minutes, peas after 10 minutes
- 6
Keep the roast warm. Puree stock with onions and bring to the boil. Refine with cream. Season to taste with salt, pepper and 1-2 tsp. mustard. Drain vegetables and potatoes. Arrange everything. With the rest chervil
- 7
Drink: apple spritzer
Nutrition Facts
560 kcal
46 g
10 g
68 g
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