Turkey breast from the clay pot

Ingredients for 6 servings:

• 1 ¼ kg turkey breast fillet(s)
• salt and pepper
• 3 large leeks
• 100 g bacon, sliced
• 4 carrots, medium-sized
• 125 g celeriac
• 200 g whipped cream
• 1 pkt. herbs, frozen, 8-herb mixture
• 2 tbsp sauce thickener, light
• 250 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Soak the earthenware pot in water for 15 minutes. Season the meat with salt and pepper. Clean the leek. Remove the leaves from one stalk and blanch them for 1 minute, then drain. Wrap the meat in the leek and bacon. Clean and wash the carrots and celery and slice them. Place the meat on top of the vegetables in the earthenware pot. Pour in 1/4 l of water. Place in a cold oven and cook at 180°C (fan/gas mark 3) for about 2 hours. Roast uncovered for another 15 minutes. Remove the meat, bring the stock, cream, and herbs to a boil in the pot. Sprinkle in the gravy thickener and season. Serve with the roast and vegetables. Tip: The turkey breast also works well in a roasting pan! Prepare the meat, place it in the roasting pan, and roast in a preheated oven (fan: 150°C/gas mark 2) for 1 1/2 hours, adding 1/2 l of water. Add the vegetables after 1 hour.