Turkey Roll Roast on Mixed Vegetables

Ingredients

• 1 kg turkey breast fillet (have butcher cut into a roll roast)
• Salt
• black pepper (freshly ground)
• 80 g sun‑dried tomatoes (in oil)
• 2 Garlic cloves
• 3 tbsp unsalted, peeled pistachios
• 1.5 tbsp freshly chopped herbs (e.g., basil, parsley)
• 100 g cream cheese
• 2 tbsp freshly grated Parmesan
• 6 slices pancetta
• 400 g Carrots
• 3 stalks celery
• 2 onions
• 2 tbsp olive oil
• 150 ml dry white wine
• 250 ml poultry stock
• 2 tbsp crème fraîche
• basil (for garnish)

Instructions

1. 1.

   Wash the meat, pat it dry, lay it flat, lightly flatten and season both sides with salt and pepper. Drain the tomatoes, reserve the oil, slice the tomatoes into strips. Peel the garlic, finely chop and blend with pistachios in a blender until fine. Mix in the herbs, cream cheese, Parmesan and 2 tbsp tomato oil.

2. 2.

   Spread the pistachio‑herb cream over the meat and top with pancetta and tomatoes. Roll from the long side and tie with kitchen twine.

3. 3.

   Peel the carrots, cut them lengthwise into halves and slice. Wash, trim and cut celery diagonally into slices. Peel the onions and dice.

4. 4.

   Preheat the oven to 180 °C (356 °F) fan‑forced or conventional heat.

5. 5.

   Heat oil in a roasting tin and brown the roll roast all around for about 5 minutes. Remove and set aside. Sauté the prepared vegetables in the pan fat for 2–3 minutes, place the meat back, deglaze with wine and bake in the preheated oven for about 1 hour, gradually adding stock.

6. 6.

   Take the roast out of the oven and keep it warm. Strain the vegetables through a sieve and collect the drippings. Bring to a boil in a saucepan, finish with crème fraîche and season with salt and pepper.

7. 7.

   Arrange the vegetables on a plate, cut the roast into slices after loosening the twine, serve atop the veggies, garnish with basil and offer sauce separately.