Turkey breast with carrot vegetables

Name: Turkey breast with carrot vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 3 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Balsamic Vinegar; 2 TABLESPOONS Madeira; 10 black peppercorns; 3 Bay leaves; 1 TEASPOON Coriander seeds; 1/2 bunch Thyme; 1/2 l Milk; 750 g Carrots; 1 collar Parsley; 2 TABLESPOONS sauce thickener; 10 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Turkey Breast
3 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Balsamic Vinegar
2 TABLESPOONS Madeira
10 black peppercorns
3 Bay leaves
1 TEASPOON Coriander seeds
1/2 bunch Thyme
1/2 l Milk
750 g Carrots
1 collar Parsley
2 TABLESPOONS sauce thickener
10 g Butter

Directions

1
Wash the meat and dab dry. Peel garlic and press it through a garlic press. Rub the meat with salt, pepper and garlic. Heat oil in a casserole and fry meat all around.
2
Deglaze with vinegar and Madeira. Add peppercorns, bay leaf, coriander and thyme and cook for five minutes. Add milk little by little while stirring. Cover the roast and cook in the preheated oven (electric: 175 °C / gas: level 2) for 1 1/4 hours.
3
Clean, wash, peel and slice the carrots and cook in boiling salted water for ten minutes. Wash parsley, dab dry and chop. Take turkey breast out of the oven, cover and let it rest for a while.
4
Pour the stock through a sieve and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Melt butter in a pot, add the chopped parsley and carrots.
5
Arrange turkey breast, carrots and the sauce on a plate. Serve garnished with parsley and thyme. Remaining sauce extra is enough.