Herbed Roast Turkey Rolls with Winter Vegetables

Preheat the oven to 160°C (approximately 325°F) convection. Toast the almonds in a dry skillet until golden brown. Set aside and let cool. Rinse the herbs, pat dry, pluck and finely chop. In a bowl, mix together the almonds, herbs and egg. Season with salt and pepper.

Rinse the meat and pat dry. Season the meat with salt and pepper. Spoon about 2 tablespoons of the almond mixture onto each slice of meat. Roll the up and tie with kitchen twine. Pluck the rosemary and mix with the remaining almond mixture and rub on the meat, season with salt. Peel the onion and chop finely.

Heat 2 tablespoons oil in a roasting pan and brown the meat all over. Add the onion and saute briefly. Pour the broth into the pan and the roast on the middle rack of the oven for 1 hour 15 minutes. Heat the oil in a skillet. Rinse and peel the root vegetables and saute in the remaining oil. After the meat has cooked for 35 minutes, lift it out of the pan, add the vegetables, place the meat on the vegetables and cook until the meat is cooked through.