John Myers
Contents
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Ingredients
- 500 g Turkey breast
- 2 piece Fresh leek
- 1 Medium carrot
- 0,5 Kohlrabi fresh
- 0,5 Zucchini fresh
- 1 tbsp Oil
- Rice
- 3 tbsp Butter
- Salt and pepper
- Dried chilli from the mill
Instructions
- Clean the turkey breast with cold water, dry it and cut a pocket in the middle with a sharp knife.
- Wash the vegetables, cut them into small pieces and steam them until half-soft. I used a pan with a little butter for this. Season with salt and pepper mill. Let the sweaty vegetables cool down and fill the opening of the turkey breast. Season with salt, pepper mill and chilli from the mill.
- Fry the filled turkey breast in oil and finish cooking in the oven at 100 ° C (approx. 20 min.) Or in the pan with the lid (approx. 10 min.) Over low heat. Cut open crossways so that the filling can be seen clearly.
- If you want a little sauce, you can pull it out of the roast and some cream, poultry broth with wine or water. Don't forget to season and taste!
- We had rice with it.
Nutrition
Serving: 100gCalories: 219kcalCarbohydrates: 0.1gProtein: 20.2gFat: 15.4g
