Turkey sauerbraten

For 5 people
  • 1 Bund Soup greens
  • 200 ml Wine vinegar
  • 2 bay leaves
  • 4 allspice grains
  • 4 cloves
  • 1 kg Turkey breast
  • 4 Onions
  • 2-3 EL Oil
  • Salt
  • pepper
  • 1/2 Bunch Thyme
  • 100 g Raisins
  • 1 kg Broccoli
  • grated nutmeg
  • 100 g almond flakes
  • 1 EL Flour
  • 5 EL Whipped cream
  • Sugar
  • fresh herbs
105 minutes
easy
1.
Clean, wash and chop the soup greens. Boil 1/2 liter of water, soup greens, vinegar and spices for 5 minutes and let cool. Wash the meat, tie it in shape with kitchen twine and place in the marinade. Cover and leave to stand overnight, turning in between. Peel the onions and cut into wedges. Remove the meat from the stock and pat dry. Heat the oil in a roasting pan. Fry the meat all over. Add onions and sauté too. Season with salt and pepper. Pour marinade through a sieve. Deglaze the roast with half of the marinade, bring to the boil briefly. Cover and simmer in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. Wash and chop the thyme. Pour the remaining marinade over the roast after 30 minutes. Add the raisins and thyme. In the meantime, clean and wash the broccoli and cut into small florets. Cook in boiling salted water, seasoned with nutmeg, for about 8 minutes. Keep the roast warm, pour the stock through a sieve. Toast the almond flakes in a saucepan. Pour in the stock, bring to the boil. Mix the flour and cream until smooth, use it to thicken the stock. Bring to the boil again. Season to taste with salt, pepper and sugar. Cut the roast open, serve with sauce and vegetables. Serve garnished with fresh herbs. Croquettes taste good with it
2.
For 6 people:
3.
Waiting time approx. 12 hours. Photo: Först,
1 person approx.:
  • 410 kcal
  • 3690 kJ
  • 48 g protein
  • 17 g fat
  • 16 g carbohydrates

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