Colorful turkey roll roast
- 1 Bund Soup green
- 1/2 Bun d Parsley, dill, chives
- 600 g Turkey breast (let the butcher cut it flat)
- salt
- white pepper
- 3 EL Paprika pulp
- 500 g small potatoes
-
500 g Broccoli - 150 g sour cream
- 1 TL cornstarch
- sweet paprika
- kitchen yarn
90 minutes
light
- 1.
- Clean the soup greens, wash and finely dice. Wash and finely chop herbs. Spread the turkey breast flat. Season with salt and pepper. Spread 2 tablespoons of paprika pulp on top, sprinkle with herbs and spread half of the soup greens on top.
- 2.
- Roll up the turkey breast and tie it with kitchen twine. Place on the drip pan of the oven and distribute the remaining vegetables in it. Fry in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour.
- 3.
- Gradually deglaze with 1/2 liter of water. Wash potatoesand cook in salted boiling water for 20 minutes. Clean and wash broccoli and cut into florets. Cook in boiling salted water for about 10 minutes.
- 4.
- Remove the roast and keep warm. Pour the stock through a sieve into a saucepan. Stir in the remaining paprika pulp and bring to the boil. Mix the sour cream and cornstarch and add to the sauce while stirring.
- 5.
- Season to taste with salt, pepper and paprika. Peel the potatoes, cut open the roast and arrange on a platter with the broccoli and potatoes. Dust the potatoes with paprika. Suffice extra sauce.
1 person approx:
- 400 kcal
- 1650 kJ
Leave A Comment