Sliced ​​turkey with Brussels sprouts and chestnuts

1.

Wash the turkey breast, pat dry and cut into strips. Cook the Brussels sprouts in boiling salted water for about 10 minutes, remove and drain. Halve Brussels sprouts. Halve the chestnuts. Wash marjoram, pat dry and pluck leaves from the stems.

2.

Peel and finely dice shallots.

3.

Wash the potatoes thoroughly, peel the beetroot. Cut both into slices, mix with 2 tablespoons of olive oil, season with salt and pepper. Brush a baking sheet with 1 tablespoon of olive oil and spread the vegetable slices on top.

4.

Cook for 20-25 minutes in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer).

5.

Heat 1 tbsp sunflower oil and powdered sugar in a pan. Add Brussels sprouts and chestnuts and caramelize while stirring. Remove and set aside. Wipe out the pan. Heat 2 tablespoons of sunflower oil in it and sear the turkey breast while turning.

6.

Add shallot cubes and fry them. Deglaze with white wine and cream. Simmer over medium heat for about 10 minutes, season with salt and pepper. Just before the end of the cooking time, add the Brussels sprouts and chestnuts.

7.

Arrange the sliced ​​meat and vegetables on plates and sprinkle with marjoram.