Turkey with Green Beans
(Percentage of daily recommendation)
|Calorie||1,017 cal.||(48 %)|
|Protein||94.32 g||(96 %)|
|Fat||44.13 g||(38 %)|
|Carbohydrates||55.54 g||(37 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.1 g||(24 %)|
|Vitamin A||1,081.9 mg||(135,238 %)|
|Vitamin D||0.97 μg||(5 %)|
|Vitamin E||3.42 mg||(29 %)|
|Vitamin B₁||0.36 mg||(36 %)|
|Vitamin B₂||0.65 mg||(59 %)|
|Niacin||46.22 mg||(385 %)|
|Vitamin B₆||2.41 mg||(172 %)|
|Folate||86 μg||(29 %)|
|Pantothenic acid||3.24 mg||(54 %)|
|Biotin||3.94 μg||(9 %)|
|Vitamin B₁₂||1.27 μg||(42 %)|
|Vitamin C||27.62 mg||(29 %)|
|Potassium||1,284.52 mg||(32 %)|
|Calcium||152.29 mg||(15 %)|
|Magnesium||125.33 mg||(42 %)|
|Iron||5.1 mg||(34 %)|
|Iodine||1.5 μg||(1 %)|
|Zinc||5.68 mg||(71 %)|
|Saturated fatty acids||14.12 g|
Preheat the oven to 160°C (approximately 325°F).
Peel the carrots, celery, onion and parsley root and dice everything. Rinse the turkey, pat dry and bind as needed with kitchen twine. Season with salt and pepper and sear in a roasting pan on all sides in 2 tablespoons of hot oil until brown. Remove and stir in the vegetables in the remaining oil and brown. Add the tomato paste and sauté briefly, then deglaze with a little stock. Place the turkey back in and cook for about 1 hour in the oven. Pour the gravy over the turkey and add broth as needed. During the last 30 minutes, pour in the beer.
Rinse, trim and blanch the green beans for 6-8 minutes in salted water. Rinse in cold water, drain well, then fold a small bundle wrapped with a slice of bacon. Form about 8 bundles. Cook in a hot pan in butter slowly on all sides until golden brown.
Remove the meat from the sauce and pass the gravy through a fine sieve. Let simmer and thicken and season to taste.
Cut the turkey into slices and serve with the bacon green beans on plates. Pour a little sauce over the meat and serve the rest separately.