Turkey Roast with Mashed Sweet Potatoes

Ingredients

• 40 g pine nuts
• 2 handfuls parsley
• 4 sprigs thyme
• 2 Garlic cloves
• 1 untreated lime (zest)
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)
• 1 kg turkey roll roast
• 2 sprigs sage
• 600 g Sweet Potatoes
• 50 g dried chanterelles
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock
• 40 ml cognac
• 120 ml heavy cream
• 2 tbsp butter
• nutmeg

Instructions

1. 1.

   Lightly toast the pine nuts in a hot pan and let them cool. Rinse the parsley and thyme, shake dry, and break into pieces. Peel the garlic and combine with parsley, thyme, lime zest, pine nuts, and 3-4 tbsp oil; pulse lightly with a hand blender or stick blender until coarsely chopped. Season with salt and pepper.

2. 2.

   Preheat the oven to 180°C (356°F) with both fan and conventional heat.

3. 3.

   Spread the turkey roll roast, rinse and pat dry. Distribute the nut‑herb mixture over it and re‑roll. Tie with kitchen twine and season all around with salt and pepper. Brown in a hot pan with 2 tbsp oil on all sides. Transfer to a baking tray, scatter the rinsed sage leaves, drizzle with 1 tbsp oil, and bake for about 1 hour.

4. 4.

   Peel, wash, and boil the sweet potatoes in salted water for about 30 minutes until tender.

5. 5.

   Soak the chanterelles in ~200 ml water for about 30 minutes. Drain through a sieve, then filter the soaking liquid again through a fine cloth or coffee filter to capture any sediment. Set aside the broth, rinse the mushrooms, and let them drain.

6. 6.

   Dice the onion and garlic finely. Sauté together in 1 tbsp hot butter until lightly golden brown. Deglaze with wine, stock, chanterelle water, and cognac; reduce to about half. Strain through a fine sieve. Add the chanterelles back in and simmer gently for ~10 minutes. Season with salt and pepper.

7. 7.

   Press the boiled sweet potatoes through a potato masher or press, letting excess steam escape. Heat the cream until warm and fold in the remaining butter pieces. Season with salt and nutmeg.

8. 8.

   Remove the roast from the oven, cut off the twine, slice into rounds, and plate with the mashed sweet potatoes and a drizzle of sauce. Serve any leftover sauce separately.

9. 9.

   Optionally serve with vegetables and fried sage leaves for extra texture.