Mediterranean Roast Turkey with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 47.9 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,637 mg | (41 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 turkey breast (about 1.2 kg; prepared by the butcher as roast)
- salt
- freshly ground peppers
- ground paprika (sweet)
- Curry powder
- 2 onions
- 1 garlic clove
- 1 carrot
- 150 grams Celery root
- 4 Tbsps Canola oil
- 150 milliliters dry Rosé
- 300 milliliters chicken stock
- 2 sprigs rosemary
- 800 grams boiled potatoes
- 2 Tbsps olive oil
- 600 grams Cherry tomatoes (panicle)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Season the turkey breast with salt, pepper, paprika and curry. Peel and finely chop the onions and garlic. Peel the carrot and celery and cut into small cubes.
In a roasting pan, heat the oil and brown the meat on all sides. Add the onions, garlic, carrots and celery. Cook until they brown.
Deglaze with the wine and strain. Add the rosemary and cook everything for 1-1 1/2, basting occasionally.
Scrub the potatoes and cut into slices leaving the skins on. Add salt, pepper and paprika. Mix with the olive oil and spread on a baking sheet with the cut sides up. Add to the meat approximately 45 minutes before done cooking.
Rinse the tomatoes and pat dry. Add to the meat to cook for the last 20 minutes.
Remove the roast from the roasting pan and wrap in foil. Remove the tomatoes and potatoes and keep warm. Strain the sauce through a sieve and thicken as desired. Cut the roast in slices and serve with the potatoes, tomatoes and sauce on plates.
