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Turkey roll roast gardener in a clay pot

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Ingredients for 4 servings:

  • 1,000 g turkey roast (rolled roast)
  • 2 onions
  • 1 stalk(s) leek
  • 300 g carrot(s)
  • 500 g cauliflower
  • 400 g potatoes
  • salt and pepper
  • 400 ml chicken stock or vegetable broth
  • 5 tsp tomato ketchup
  • 3 tbsp crème fraîche
  • oregano
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie

Water the clay pot according to the instructions and place the turkey roast in it. Clean, finely chop, and dice the vegetables, and arrange them around the rolled roast. Season the broth, mix with ketchup, and pour over the meat. Bake in the oven at 200°C for 60 to 70 minutes. Remove the lid 20 minutes before the end of the cooking time. Season to taste and finish with crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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