Braised Tandoori Roast Turkey
- 300 g Carrots
- 600 g Leeks
- 1 Onion
- 750 g Turkey breast
- 2 TL Tandoori paste
- 1 EL Oil
- 500 ml vegetable broth
-
150 g Basmati Rice - Salt
- 1 Bund Coriander
75 minutes
easy
- 1.
- Peel and wash the carrots, cut into pieces. Clean and wash the leek and cut into pieces. Peel the onion and cut into rings. Wash the meat, pat dry, tie it in shape with kitchen twine and brush with tandoori paste
- 2.
- Heat the oil in a roaster, fry the meat all around. Add vegetables and fry briefly. Pour in the stock and cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour
- 3.
- rice in boiling Cook salted water according to the instructions on the packet. Wash the coriander, pat dry, set something aside for garnish, chop the rest. Drain the rice, drain and mix in the coriander. Serve the roast garnished with vegetables and coriander. Serve with rice
1 person approx:
- 400 kcal
- 1680 kJ
- 51 g protein
- 5 g fat
- 38 g carbohydrates
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