Stuffed turkey roll roast with colorful vegetables
easy
90 mins
90 mins
Ingredients
- 1 collar Chives and
- 7-10 Tbsp Parsley
- 1 Potted chervil
- 2 discs Toast
- 3 Egg yolk (size M)
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 flat piece of turkey breast
- 7-10 Tbsp ; best from
- 7-10 Tbsp butcher to a large
- 7-10 Tbsp Let the slice be cut open)
- 30 g clarified butter
- 1 collar Soup Greens
- 1/4 l White wine
- 500 g small carrots
- 500 g Courgette
- 1-2 Garlic cloves
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 4 TABLESPOONS dark sauce thickener
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash and chop the herbs. Keep some of the chervil for garnishing. Crumble toast finely. Mix prepared ingredients with egg yolk and mustard. Season with salt and pepper. Wash the turkey and pat dry. Sprinkle with salt and pepper. Spread the herb filling on top, leaving a small rim all around. Roll up the meat, pin it with wooden sticks and wrap it tightly with kitchen string.
- 2
Place on the fat pan of the oven. Heat clarified butter and pour over the meat. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 60-70 minutes. Clean, wash and cut the soup greens into coarse pieces. Roast them on the fat pan. Deglaze with 1/4 litre water. Pour the roast with roast stock from time to time. Add wine 20 minutes before the end of cooking time. In the meantime, peel the carrots so that some green remains. Cook in plenty of boiling salted water for about 15 minutes. Clean and wash the zucchini. Cut the asparagus lengthwise into thin slices with the asparagus peeler. Peel the garlic and press it through the garlic press or chop it finely. Heat the fat in a saucepan. Steam garlic in it until golden brown. Add zucchini slices. Season with salt and pepper and cook for about 3 minutes.
- 3
Cook in plenty of boiling salted water for about 15 minutes. Clean and wash the zucchini. Cut the asparagus lengthwise into thin slices with the asparagus peeler. Peel the garlic and press it through the garlic press or chop it finely. Heat the fat in a saucepan. Steam garlic in it until golden brown. Add zucchini slices. Season with salt and pepper and cook for about 3 minutes. Remove turkey from the fat pan and keep warm. Pour roast stock through a sieve. Fill up to 1/2 litre with cream and water. Bring to the boil briefly and stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Cut the roast open and arrange it on a plate with some sauce and the vegetables. Garnish with chervil. Add remaining sauce extra. Potato cookies taste good with it
- 4
Remove turkey from the fat pan and keep warm. Pour roast stock through a sieve. Fill up to 1/2 litre with cream and water. Bring to the boil briefly and stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Cut the roast open and arrange it on a plate with some sauce and the vegetables. Garnish with chervil. Add remaining sauce extra. Potato cookies taste good with it
- 5
Plate: Schumann
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