Turkey Roast with Vegetable Puree
The low‑fat turkey roast with vegetable puree tastes just as good to children of any age as it does to adults. Great for a kids’ party or family dinner!
Ingredients
- 500 g carrots (7 carrots)
- 250 g leeks (1 stalk)
- 500 g celeriac (1 head)
- 1 kg turkey breast fillet (whole piece)
- Salt
- Pepper
- Sweet Paprika Powder
- 4 tbsp rapeseed oil
- 500 g spaetzle
Instructions
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1.
Wash, trim, peel the carrots and cut them into pieces about 3 cm long.
-
2.
Trim the leek, split it lengthwise, rinse thoroughly under running water, shake dry, and slice into rings about 2 cm thick.
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3.
Peel the celeriac, wash it, first cut into slices then into cubes about 2 cm thick.
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4.
Rinse the turkey breast, pat dry with kitchen paper and rub all over with salt, pepper and paprika powder.
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5.
Heat oil in a roasting pan and sear the roast on all sides over high heat.
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6.
Add carrots, leek and celeriac, season with salt and pepper, and cook everything for another 2–3 minutes. Then cover and bake in a preheated oven at 120 °C (convection: 100 °C, gas: level 1) for about 1½ hours.
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7.
Remove the turkey roast, wrap it in foil and let it rest for several minutes in an turned‑off oven.
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8.
While the roast rests, cook spaetzle according to package instructions in boiling salted water.
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9.
Slice the turkey roast. Puree the vegetables in the roasting pan with a stick blender, season with salt and pepper. Drain the spaetzle, let them dry slightly and serve with the vegetable puree alongside the sliced turkey.
- 10.
