The turkey in a bed of potatoes

Ingredients for 4 servings:

• 1 turkey breast fillet(s)
• 500 g potato(s), waxy
• 4 eggs
• 150 ml milk
• 250 ml cream
• 1 pinch of nutmeg
• 1 pack of grated cheese
• 3 carrots
• 1 head of broccoli

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Turkey breast fillet with potato and broccoli casserole

Boil potatoes in salted water until al dente (approx. 7 minutes in a pressure cooker). Divide broccoli into florets. Peel carrots and cut into coarse strips. For hot summer days, kohlrabi is also a good alternative. Pre-cook vegetables for approx. 3 minutes until al dente. Season turkey fillet to taste and brown in a pan all over. Whisk eggs with milk and cream in a bowl and season with salt, pepper, and nutmeg. Preheat oven to approx. 200°C (top/bottom heat) or 180°C (fan). Drain, peel, and slice potatoes. Arrange potatoes and vegetables in a baking dish. Pour the egg mixture over them and sprinkle with grated cheese. Place the turkey fillet on the bed of vegetables and season with coarsely ground pepper if desired. Bake on the middle rack for at least 20 to 25 minutes, until lightly browned.