Contents
Turkey breast on carrot vegetables
For 4 servings:
- 4 turkey breast fillets
- 500 g parsnips
- 500 g carrots
- 2 cloves of garlic
- 3 tbsp OIL
- 3 sprigs of thyme
- Salt pepper
- 400 ml vegetable stock
- 60 g walnuts
Preparation:
- Wash the turkey breast fillets and pat dry. Peel the parsnips and carrots, halve the carrots lengthways, quarter the parsnips lengthways. Peel and halve the garlic.
- Mix turkey breast fillets with parsnips, carrots, garlic, and oil, season with salt and pepper, place in a large roasting pan, top with thyme, pour in the broth, and bake in the preheated oven at 180 ° C for about 40 minutes until golden brown.
- In the meantime, roughly chop the walnuts, sprinkle over the dish about 5 minutes before the end of the cooking time, and roast them with them.
