Three kinds of side dishes with turkey filet

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 1
Fruity red cabbage, Tuscan potatoes and refined cranberry sauce
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 7-10 Tbsp For the fruity red cabbage:
  • 1 kg Red cabbage
  • 4 Disc/s Bacon
  • 1 TABLESPOON Olive oil
  • 2 Apples
  • 2 Branch/s Rosemary
  • 1 teaspoon, go. Fennel seeds
  • 100 g dried plums
  • 1 Organic Clementine
  • 6 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Sea salt, pepper
  • 7-10 Tbsp For the Tuscan potatoes:
  • 2.5 kg floury potatoes
  • 7-10 Tbsp Sea salt, pepper
  • 3 TABLESPOONS Olive oil
  • 15 g Lardo (fat bacon) or butter
  • 4 Garlic cloves
  • 1 Organic Lemon
  • 1/2 bunch Rosemary
  • 7-10 Tbsp For the refined cranberry sauce:
  • 4 Apples
  • 50 g Butter
  • 2 TABLESPOONS Maple syrup
  • 4 Stem/s Thyme
  • 300 g Cranberries (fresh or frozen)
  • 5 TABLESPOONS Spiced Rum

Directions

  1. 1

    For the fruity red cabbage: Clean the cabbage, cut it into slices and cut it into strips from the stalk. Cut the bacon into strips and fry in oil. Peel, core and dice apples. Pluck the rosemary and fry with it. Lift out everything. Fry the fennel, apples and plums in pieces in the bacon fat. Wash the clementine, add the peel and squeeze in the juice. Add vinegar and cabbage, season. Stew for 20-25 minutes until soft. Sprinkle with bacon and rosemary. Tastes hot and cold! Duration: approx. 35 minutes

  2. 2

    For the Tuscan potatoes: preheat the oven (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel, wash and cut the potatoes into pieces. Cook in salted water for 5 minutes. Drain, put into an ovenproof dish, season. Mix in 1 tablespoon of oil and diced lardo. Roast in the oven for about 35 minutes. Peel garlic and cut into slices. Wash lemon, peel thinly. Wash and pluck the rosemary. Mix everything with 2 tablespoons of oil and roast for another 30-35 minutes. Duration: approx. 90 minutes

  3. 3

    For the refined cranberry sauce: peel, quarter, core and coarsely chop the apples. Melt the butter. When browned, stir in maple syrup and caramelise slightly. Wash the thyme and pluck in. Wash the cranberries, drain. Add the cranberries, apples and rum. Simmer covered for about 15 minutes. Stir occasionally and dilute with a little water or boil down more for the last few minutes until the sauce is nice and thick. Season to taste with maple syrup if necessary. Let it cool down. Duration: 20 minutes

Nutrition Facts

KCAL
1 kcal
CARBS
1 g
FATS
1 g
PROTEINS
1 g