Turkey breast in grape sauce with carrots
easy
90 mins
90 mins
Ingredients
- 1 no bunch of greens
- 1 big onion
- 1 kg Turkey Breast
- 1-2 Bay leaves
- 8 Allspice seeds
- 1 TEASPOON Peppercorns
- 1/2 l semi-dry white wine
- 8 TABLESPOONS White wine vinegar
- 40 g Almonds with skin
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp salt, pepper
- 750 g Carrots
- 1 TABLESPOON Butter
- 200 g seedless grapes
- 1 collar Parsley
- 2-3 TEASPOONS Sugar
- 1-2 TEASPOONS Cornstarch
- 5 TABLESPOONS Whipped cream
- 1 (6 l capacity) Freezer bag
Directions
- 1
Clean, wash and coarsely chop the soup greens. Peel and quarter the onion. Wash the meat and pat dry. Put the soup greens, onion and spices in a large freezer bag. Add wine and vinegar. Close the bag well and keep it cool. Marinate the meat for about 24 hours, turning the bag several times.
- 2
Briefly boil the almonds in boiling water, drain, rinse and press them out of the skin. Cut in half
- 3
Remove the meat, dab dry and sieve the marinade. Heat clarified butter in a roasting pan. Roast the almonds briefly in it and take them out. Season meat with salt and pepper. Fry well all around in hot frying fat. Add the drained soup vegetables and spices and fry until brown. Gradually deglaze with the marinade, bring to the boil, cover and stew for approx. 45 minutes
- 4
Peel, wash and slice the carrots. Sauté in hot butter. Season with salt and pour on some water. Cover and stew for 10-12 minutes. Wash and pluck the grapes. Wash and chop parsley
- 5
Keep meat warm. Sieve the stock into a pot. Boil up almonds and grapes in it. Let simmer for about 5 minutes. Season to taste with sugar. Stir starch into cream until smooth. Bind the stock with it. Season to taste. Add parsley to the carrots. Serve everything. Add: Spaetzle
Nutrition Facts
630 kcal
19 g
21 g
64 g
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