Roast Turkey with Dried Fruit, Potatoes and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,256 mg | (56 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the roast
- 200 grams mixed Dried Fruit (apricots, plums and apple rings)
- 800 grams turkey breasts (or leg, boneless)
- 1 Tbsp honey
- 1 Tbsp olive oil
- salt
- white peppers
- 1 carrot
- 2 stalks Celery
- 2 onions
- ½ bunch parsley
- 100 milliliters dry white wine
- 500 milliliters chicken stock (or vegetable stock)
- 2 sprigs thyme
- 125 grams Whipped cream
- 1 tsp lemon juice
- 30 grams cold butter (cut into pieces)
- For the salad
- 1 small Lettuce
- 6 Radish
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 3 Tbsps Safflower oil
- 1 generous pinch Mustard
- salt
- sugar
- white peppers
Preparation steps
For the roast: soak dried fruit in hot water. Rinse turkey and pat dry. Whisk honey with oil, season with salt and pepper and rub meat with the mixture. Place turkey in a roasting pan and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Peel carrot and cut into slices. Peel celery and dice finely. Peel onions and chop. Rinse and shake dry parsley and chop. Add all vegetables and parsley to the pan and bake for about 20 minutes. Add wine, broth and thyme and bake for another 30 minutes, basting meat with cooking juices. Remove meat from the pan and keep warm. Strain cooking juice through a sieve into a pan. Bring to a boil, add cream and season with salt, pepper and lemon juice. Add butter pieces and puree in a blender. Drain dried fruit, slice roast and arrange on plates. Top with sauce and dried fruit. Serve with potatoes and salad.
For the potatoes: peel and rinse potatoes, cook in slightly salted water until tender. Melt butter. Drain potatoes and toss gently with butter.
For the salad: Rinse and spin dry lettuce. Rinse, dry and slice radishes. Whisk vinegar, lemon juice, oil and mustard, season with salt, sugar and pepper. Toss salad with the dressing and let rest before serving.
