Turkey breast with chervil pesto

Name: Turkey breast with chervil pesto
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1200 g Turkey Breast; 2 Garlic cloves; 1 Pot of chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 1500 g white asparagus; 500 g Sweet peas; 2 packets (30 g each; for 1/4 l sauce) Dutch Sauce; 175 g Butter; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Chervil and pink berries; 7-10 Tbsp Lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1200 g Turkey Breast
2 Garlic cloves
1 Pot of chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
1500 g white asparagus
500 g Sweet peas
2 packets (30 g each; for 1/4 l sauce) Dutch Sauce
175 g Butter
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Chervil and pink berries
7-10 Tbsp Lemon
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey breast and pat dry. Cut 2 wedges lengthwise. Peel garlic, crush finely. Wash chervil, chop coarsely and puree with the cut out meat and garlic in the universal chopper.
2
Season with salt and pepper and spread the farce deep into the meat cuts. Wrap the meat tightly with kitchen string. Rub all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 hour.
3
After about 20 minutes roasting time, pour some broth over the meat several times. Finally, pour the gravy over the meat. In the meantime, peel and wash the asparagus and cut off the woody ends.
4
Clean and wash the sugar snap peas. Cook asparagus in boiling salted water for 15-18 minutes, sugar snap peas for about 7 minutes. For the sauce, bring 1/2 litre vegetable stock to the boil. Stir in sauce powder. Do not let it boil any more.
5
Stir in butter in flakes. Season to taste with salt, pepper and lemon juice. Sprinkle roast, vegetables and sauce generously with chervil and pink berries. Serve garnished with lemon to taste.