Turkey breast in bacon coat

Name: Turkey breast in bacon coat
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg turkey breast; 7-10 Tbsp salt, white pepper; 3 TABLESPOONS Oil; 100 g Bacon; 1 kg Potatoes; 1-2 (approx. 500 g) Kohlrabi; 500 g Carrots; 2 TABLESPOONS butter/margarine; 1/2 vol. chervil or parsley; 7-10 Tbsp some lemon slices

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg turkey breast
7-10 Tbsp salt, white pepper
3 TABLESPOONS Oil
100 g Bacon
1 kg Potatoes
1-2 (approx. 500 g) Kohlrabi
500 g Carrots
2 TABLESPOONS butter/margarine
1/2 vol. chervil or parsley
7-10 Tbsp some lemon slices

Directions

1
Wash the meat and pat dry. Rub with salt, pepper and 1 tablespoon of oil. Cover with bacon. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Gradually add approx. 1/4-3/8 l water
2
Peel, wash and slice the potatoes. Fry in 2 tablespoons of hot oil for 20-30 minutes, turning until golden brown. Season with salt and pepper
3
Peel and wash the vegetables. Cut carrots in half lengthwise if necessary and cut into diagonal pieces. Halve kohlrabi and cut into thin slices. Heat the fat and fry the vegetables in it. Add 3-4 tablespoons of water, cover and steam for about 10 minutes. Season with salt and pepper
4
Wash the chervil, remove the leaves and add half of it to the vegetables. Arrange meat and vegetables. Garnish with the rest chervil and lemon. Season to taste the roast stock. Potatoes and stock extra rich