Turkey roll roast with kritharaki

Ingredients for 4 servings:

• 750 g turkey roast (rolled roast) or 1 turkey leg
• 1 onion(s), finely chopped
• 1 can tomato(s) (Pizza tomatoes)
• 250 g pasta, Greek (Kritharaki)
• 500 g mixed vegetables (carrots, leeks, cauliflower, beans, etc.)
• 1 tsp broth, granulated
• 1 pinch of garlic granules

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the turkey roll and sear on all sides in a large roasting pan (or a large non-stick frying pan), adding the finely chopped onion for the last few minutes. Pour in the can of pizza tomatoes and sprinkle 1 teaspoon of granulated stock over the tomatoes. Braise in a preheated oven with the lid closed at 200°C for about 1.5 hours (on the stovetop for about 1 hour). Cut the vegetables into cubes (about 1-1.5 cm). Mix with a teaspoon of granulated stock and a little garlic and pour onto one side of the roast. Fill the other side of the roast with the kritharaki. Fill the roasting pan with hot meat stock until it is 2 cm above the kritharaki and return it to the oven for another 40 minutes (20 minutes on the stovetop). Serve directly from the roasting pan or pan. In a roasting pan or oven the whole thing becomes a bit crispier, in a pan it becomes more of a braised dish.