Summer roast turkey with garden vegetables

Name: Summer roast turkey with garden vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar (about 500 g) small carrots; 1 Onion; 2 medium-sized tomatoes; 3 TSP Tomato paste; 3 TABLESPOONS Olive oil; 2 TEASPOONS dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.6 kg; have bones removed by the butcher) Turkey thigh; 2 TABLESPOONS Oil; 400 ml Vegetable broth; 350 ml apple juice; 1 small head cauliflower; 2 small kohlrabis; 1.2 kg Potatoes; 100 g frozen peas; 6 Stem(s) Parsley; 1-2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar (about 500 g) small carrots
1 Onion
2 medium-sized tomatoes
3 TSP Tomato paste
3 TABLESPOONS Olive oil
2 TEASPOONS dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.6 kg; have bones removed by the butcher) Turkey thigh
2 TABLESPOONS Oil
400 ml Vegetable broth
350 ml apple juice
1 small head cauliflower
2 small kohlrabis
1.2 kg Potatoes
100 g frozen peas
6 Stem(s) Parsley
1-2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Peel 2 carrots and cut into pieces. Peel and roughly chop the onions. Wash the tomatoes, remove the stalk and cut the tomato into pieces. Mix 2 tsp. tomato paste, olive oil and dried herbs and season with salt and pepper
2
Wash the meat, dab dry and rub the inside and outside with the tomato paste. Tie the meat with kitchen string to a roll. Heat the oil in a frying pan. Fry the meat until golden brown all around. Remove the meat. Put the vegetables in the roasting pan and fry briefly. Stir in 1 teaspoon of tomato paste, then deglaze with stock and apple juice. Put the meat into the roaster and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. If the roast gets too dark, cover with aluminium foil
3
Peel the remaining carrots, leaving about 1 cm of green and wash them, especially thoroughly on the stalk. If necessary, cut the carrots in half lengthwise. Clean the cauliflower and cut into small florets. Peel and halve the kohlrabis and cut into crescent slices.
4
Peel, wash and possibly halve the potatoes. Cook potatoes in salted water for about 20 minutes until soft. Cook cauliflower in lots of salted water for about 8 minutes. Add kohlrabi and carrots about 4 minutes before the end of cooking time. Add peas about 2 minutes before the end of cooking time. Drain vegetables
5
Wash the parsley, shake dry and chop the leaves into small pieces. Drain the potatoes and sprinkle with half of the parsley. Melt butter in a large pan. Swirl the vegetables in it. Add the rest of the parsley, season with salt and a little nutmeg
6
Remove the roast from the roaster. Strain the sauce into a small pot. Bring sauce to the boil, season with salt and pepper. Cut the roast. Put the roast and vegetables back into the roaster and drizzle with the sauce. Add the rest of the sauce
7
With 6 people: