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Turkey Breast with Carrot and Quince Sauce

5 from 7 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 89 kcal

Ingredients
 

Turkey breast:

  • 1 kg Turkey breast
  • 1 g Onion
  • Salt
  • Curry
  • Paprika
  • Rapeseed oil

for the sauce:

  • 3 Onions
  • 2 g Carrots
  • 1 Quince
  • 2 cm Fresh ginger
  • 1 tsp Thyme dried
  • 200 ml Water
  • 50 ml Soy Cuisine
  • Salt
  • Curry
  • Hot pepper
  • Raz el Hannout

Instructions
 

  • Season the turkey breast with salt, curry and paprika. Fry well on both sides in the roasting pan. Cut the onion into strips and fry them. Pour in some water and cook covered for about 1 hour in the stove at 160 ° degrees.
  • Cut the onions into strips and brown them lightly in rapeseed oil. Then add the carrot, quince, ginger and thyme and sauté.
  • Now stir in the stand mixer (on the smootie level) until creamy. Water and soy cuisine to go with it.
  • Take the finished turkey breast out of the roaster and cut into slices. Put the vegetable sauce in the roaster and season with the remaining spices. Place the turkey slices in the sauce and bring to the boil briefly.
  • It is best to prepare a day in advance so that the roast is well done.

Nutrition

Serving: 100gCalories: 89kcalProtein: 20gFat: 0.8g
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Written by John Myers

Professional Chef with 25 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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