Turkey breast on spring vegetables

Ingredients for 4 servings:

• 1 kg turkey breast
• 500 g carrot(s)
• 300 g kohlrabi
• 500 g potatoes, small
• salt and pepper
• Paprika powder, sweet
• 2 tbsp rapeseed oil
• 1 bunch of garden herbs
• 250 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Season the turkey breast with salt, pepper, and paprika. Trim the vegetables and cut into bite-sized cubes. Heat the oil in a pan and brown the turkey breast all over, then remove from the pan. Brown the potatoes in the remaining oil, adding a little more if necessary. Set the oven to 180 degrees Celsius (top/bottom heat). Place the potatoes in a roasting pan with a lid, add half of the stock, and place the meat on top of the potatoes. Braise in the oven with the lid closed for 30 minutes. Then add the remaining vegetables and the second half of the stock and braise for another 30 minutes with the lid closed. Once the cooking time is over, remove the meat from the roasting pan and let it rest for a while. Chop the herbs and sprinkle them over the food when serving. Enjoy!