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Onion – roast turkey with oranges from the Roman pot

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Ingredients for 4 servings:

  • 500 g roast turkey
  • 1 kg orange(s)
  • 500 g onion(s)
  • salt and pepper
  • 180 g rice, dry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

suitable for ww, 5* per person

Peel the oranges, remove the skin, and cut into 2-3 cm cubes. Peel the onions and dice them. Season the meat with salt and pepper and place it in a watered earthenware pot, then top with the orange and onion pieces. Roast in the oven at approximately 200°C for approximately 1 hour. Cook the rice in salted water. Slice the meat and serve with the oranges, onions, and cooked rice. WW 5P per serving

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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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