Baked Turkey Breast with Orange Carrots

Ingredients

• 800 g carrots
• 1 unwashed orange
• 4 tbsp butter
• Salt
• Cayenne pepper
• 1 tbsp Maple Syrup
• 50 g walnut kernels
• 1 tsp lemon juice
• 600 g turkey breast fillet
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   Crush the white bread in a food processor, mix with almonds, crème fraîche, butter, salt, pepper, lemon zest, and herbs. Wash the turkey, pat dry, cut into four portions. Brown each piece in hot oil in a pan until golden brown all sides, then place in a baking dish, cover evenly with the breadcrumb mixture, and bake for about 25 minutes.

3. 3.

   Peel the carrots, quarter lengthwise, and cut into ~5 cm pieces. Wash the orange, dry it, zest the peel, and squeeze out the juice. Melt 1 tbsp butter in a pot, sauté the carrots over low heat for 1-2 minutes. Season with salt and a pinch of cayenne, add orange juice, cover, and steam gently for 8-10 minutes until tender.

4. 4.

   Add maple syrup, walnut kernels, and remaining butter just before the end of cooking; stir into the vegetables to glaze lightly. Adjust seasoning with salt, pepper, and lemon juice.

5. 5.

   Plate the turkey fillets on a dish, arrange the carrots beside them, sprinkle with orange zest, and serve.