Roast Turkey with Pureed Vegetables
Lean turkey meat provides a lot of protein, which is good for the general growth and nerves as well as the muscles. There is also plenty of iron in it: 1 portion covers 40 percent of a child's daily requirement, and 60 percent of zinc.
Mediterranean is the low-fat roast with aubergines, zucchini, onions and tomatoes instead of the soup vegetables - then taste with tomato paste and thyme.
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 7 carrots (about 500 grams)
- 1 stalk Leeks (about250 grams)
- 1 Celery root (about 500 grams)
- 2 ⅕ lbs turkey breasts
- salt
- peppers
- ground paprika (sweet)
- 4 Tbsps Canola oil
- 1 lb
Preparation steps
Rinse carrots, peel and cut into 3 cm (1-inch) pieces.
Halve leek lengthwise, rinse well, drain and cut into about 2 cm (approximately 3/4-inch) slices.
Rinse celery, pat dry and remove any strings. Cut in half lengthwise and then cut into about 2 cm (approximately 3/4-inch) slices.
Rinse turkey and pat dry. Rub with salt, pepper and paprika.
Heat oil in a roasting pan and sear the turkey over high heat on all sides.
Add carrots, leek and celery. Season with salt and pepper and cook for another 2-3 minutes. Bake in preheated oven at 120°C (fan 100°C, gas: mark 1) (approximately 250°F) for about 1 1/2 hours.
Turn the oven off. Remove roasting pan, wrap turkey in aluminum foil and return to oven to rest for a few minutes.
While the turkey is resting, cook the spaetzle in a pot of boiling salted water according to package directions.
Slice the roast turkey. Purée the vegetables in the roasting pan with an immersion blender and season with salt and pepper. Drain the spaetzle and serve with vegetables and turkey.