Roast turkey in vegetable and red wine sauce

Ingredients for 4 servings:

• 800 g turkey breast fillet(s)
• 2 tbsp olive oil (chili olive oil)
• 2 cloves garlic
• salt and pepper
• 1 tbsp, leveled paprika powder, smoked
• 400 g Brussels sprouts
• 8 m.-sized carrot(s)
• 1 kohlrabi
• 2 tomatoes
• 1 bunch of spring onions
• 500 ml red wine
• 500 ml vegetable stock
• 2 sprigs of thyme
• 1 sprig(s) rosemary
• 3 carnations
• 2 bay leaves
• 1 piece(s) butter
• 1 pinch(s) nutmeg
• ½ bunch parsley, fresh

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 7 hours 20 minutes

Wash the turkey breast and pat dry. Mix the olive oil with the crushed garlic cloves, salt, pepper, and paprika, and marinate with the meat in a bag for about 3-4 hours. Since my roast wasn’t the right shape, I tied it with roasting string. Now clean and chop the vegetables. Save the large leaves that fall off when cleaning the sprouts for the sauce. Brown the turkey breast on all sides in a little olive oil. Then add about 1/3 of the vegetables, the Brussels sprout leaves from the cleaning, the roughly chopped spring onions, and the tomatoes and fry briefly. Meanwhile, deglaze with red wine occasionally. Pour in the vegetable stock, add the remaining herbs, and simmer in a covered pot or roasting pan over low heat for about 40 minutes. Now cook the vegetables (Brussels sprouts, kohlrabi, carrots) in salted water, or if you like, in vegetable stock. Then keep the roast warm and pour the cooking liquid through a sieve, bring to a boil, and thicken. Season with salt, pepper, and nutmeg. Slice the roast and add it to the sauce. Briefly toss the vegetables in butter and, if you like, sprinkle with a little nutmeg. Sprinkle fresh, chopped parsley over the vegetables and roast. All kinds of pasta go well with this dish. I had fresh Thuringian dumplings.