Roast Turkey with Vegetables and Mashed Potatoes

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Roast Turkey with Vegetables and Mashed Potatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the turkey and vegetables
1 kilogram turkey breasts (approximately 2 pounds)
salt
peppers
1 jar black Olive pesto (About 150 grams, or approximately 5 ounces)
1 bunch Basil
50 grams grated Parmesan (approximately 2 ounces)
4 small onions
3 carrots
2 garlic cloves
50 grams black Olives (approximately 2 ounces)
For the potatoes
1 kilogram starchy potatoes (approximately 2 pounds)
salt
Nutmeg
40 grams butter (approximately 1 ounce)
100 milliliters milk (approximately 1/2 cup)
How healthy are the main ingredients?
potatoParmesanOliveBasilsaltonion

Preparation steps

1.

For the turkey and vegetables: Wash turkey breast and pat dry with paper towel. Cut open the turkey breast lengthwise and season with salt and pepper on both sides. Brush the olive pesto on the inside and season with the basil leaves and Parmesan. Close turkey breast and tie with kitchen twine. Peel carrots and onions and cut into bite-size pieces.  Place turkey breast, vegetables and olives in a roasting bag and close. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes.

2.

For the potatoes: Bring to boil and cook for 20-30 minutes in salted water. Drain and mash. Season with salt and nutmeg. Heat milk, and mix butter and milk in with potatoes. Remove turkey breast from roasting bag and slice. Serve with the roasted vegetables, olives and mashed potatoes. Gravy may be added if desired.