Turkey breast in grape sauce with carrots

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 large onion(s)
• 1 kg turkey breast
• 2 bay leaves
• 8 grains of allspice
• 1 tsp peppercorns
• ½ liter white wine, semi-dry
• 8 tbsp vinegar, white wine
• 25 g almond flakes
• 2 tbsp clarified butter
• salt and pepper
• 750 g carrot(s)
• 1 tbsp butter
• 200 g grapes, seedless white
• 1 bunch of parsley
• 2 tsp sugar
• 2 tsp cornstarch
• 5 tbsp whipped cream

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

is pickled in wine

Clean, wash, and roughly chop the soup vegetables. Peel and quarter the onion. Wash the meat and pat dry. Place the soup vegetables, onion, and spices in a large freezer bag (6 liters or a sealable bowl). Pour in the wine and vinegar. Seal the bag tightly and refrigerate. Marinate the meat for about 24 hours, turning several times. Remove the meat from the bag, pat dry, and strain the marinade. Heat the clarified butter in a roasting pan. Briefly toast the almonds in it, then remove. Season the meat with salt and pepper. Brown it all over in the hot frying fat. Add the drained soup vegetables and spices and brown. Gradually deglaze with the marinade, bring to a boil, and simmer covered for about 45 minutes. Peel, wash, and slice the carrots. Sauté in hot butter. Season with salt and add a little water. Cover and simmer for 10-12 minutes. Wash and pick the grapes. Wash and chop the parsley. Keep the meat warm. Strain the stock into a saucepan. Add the almonds and grapes to a boil. Simmer for about 5 minutes. Season with sugar. Stir the cornstarch into the cream until smooth. Thicken the stock with it. Season to taste. Add the parsley to the carrots. Serve everything. Serve with spaetzle.