Roast Turkey Breast with Vegetables

For the marinade: Peel and clean the vegetables and cut into 1 cm (approximately 3/8-inch) pieces. In a saucepan bring the water to a boil with the remaining ingredients, add vegetables and simmer for 20 minutes. Let cool.

Place the turkey in a bowl, pour the marinade over cover and refrigerate 2-3 days, turning the meat several times in the marinade. Remove the turkey, drain well and pat dry. Strain the marinade through a sieve and reserve the liquid. Drain the vegetables well.

Preheat the oven to 200°C (approximately 390°F). Season the meat with salt and pepper. Heat the oil in a roasting pan and sear in the turkey. Remove and set aside. Add the well-drained vegetables to the pan and saute until crisp-tender. Add tomato paste and sauté briefly. Pour the reserved marinade into the pan, add the turkey, cover and roast until the turkey is cooked through, 30-40 minutes adding a little poultry stock if the pan is getting dry. Remove from oven, wrap in aluminum foil and let stand briefly.

Strain the sauce through a sieve, season to taste and bind with the butter.

Remove the thick ribs from the cabbage cut the cabbage into 5 cm (approximately 2-inch) squares. Blanch in a pot of boiling salted water briefly, rinse under cold water and drain well. Onion peel and cut into small cubes. Bacon into small cubes. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Heat the oil in a pan, saute the bacon and onion until the onion is translucent. Add the peppers and saute briefly.