Turkey breast with hash browns on vegetables

Name: Turkey breast with hash browns on vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Beetroot (about 150 g each); 1/2 (approx. 750 g) Turnip; 400 g Brussels sprouts; 7-10 Tbsp Salt; 1 kg Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 50 g Raclette cheese in slices; 250 g Potatoes; 1 Egg yolk (size M); 200 ml Vegetable broth; 3 TABLESPOONS Olive oil; 8 Stem(s) Thyme

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Beetroot (about 150 g each)
1/2 (approx. 750 g) Turnip
400 g Brussels sprouts
7-10 Tbsp Salt
1 kg Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Pepper
50 g Raclette cheese in slices
250 g Potatoes
1 Egg yolk (size M)
200 ml Vegetable broth
3 TABLESPOONS Olive oil
8 Stem(s) Thyme

Directions

1
Peel beetroot and rutabaga. Cut the beetroot into cubes. First cut the rutabaga into slices, halve it and then cut it into about 1 cm thick sticks. Clean, wash, drain and halve the Brussels sprouts. Put into boiling salted water and blanch for about 2 minutes. Pour into a sieve, rinse with cold water and drain well
2
Wash the meat and dab dry. Heat oil in a pan. Season the meat with salt and pepper and fry it all around in the hot pan, then put it on the fat pan of the oven
3
Halve cheese slices and cut into fine strips. Wash and peel the potatoes. Coarsely grate potatoes, season with salt and pepper, mix with egg yolk and cheese. Spread the grated potatoes loosely on the meat. Spread vegetables around the meat. Pour broth over the vegetables, drizzle with olive oil, season with salt and pepper. Wash thyme, shake dry, chop and spread on the vegetables. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take out, cut the meat into slices and arrange on a plate with the vegetables