- 1 Garlic clove
- 2 tablespoons Maple syrup
- freshly ground pepper
- 1 Turkey breast (cooked, about 1.2 kg)
- 3 Onions
- 2 tablespoons Clarified butter
- 400 milliliters Vegetable stock
- 500 grams Broccoli
- 1 small Cauliflower
- 4 Carrots
- 2 tablespoons Butter
- 750 grams Croquette (frozen)
Peel and finely chop the garlic. Stir in the maple syrup, salt and pepper. Rinse the turkey breast, pat dry and coat with the seasoning mixture. Peel and chop the onion. Heat the clarified butter in a roasting pan. Add the turkey breasts and brown on all sides over medium heat. Add the onions. Season with salt and pepper once again. Pour in the vegetable stock. Cover and simmer for about 40 minutes over low heat.
Divide the broccoli into florets and remove the thick stems. Rinse the cauliflower and divide into florets. Peel the carrot and cut into slices. Cook the vegetables separately in a little water with some salt and pepper for 8-12 minutes. Drain and mix in the butter and allow it to melt.
Prepare the potato croquettes according to package directions. Remove the turkey breast, cut into slices and serve with the vegetables and croquettes on plates.