Autumn – Winter Mediterranean Pumpkin – Vegetables – Turkey – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pumpkin (se) (Hokkaido) with skin
- 6 medium potato (s) with skin
- 2 lemon (s)
- 3 onion (s), red
- 2 thick carrot (s)
- 2 medium fillet (s) (turkey fillet)
- 1 bunch rosemary
- 1 bunch thyme
- 2 bay leaves
- sage
- 2 slices ham (Black Forest)
- 6 small tomato (s)
- olive oil
- 5 tablespoon honey
- some red wine
- 4 pinches sea salt
- 3 pinches cinnamon
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, potatoes, carrots, tomatoes, lemons and herbs well. Cut the pumpkin with the skin into large wedges, as well as the potatoes with the skin, onions, tomatoes and carrots.
- Grease a baking dish or tray with olive oil. Spread all the vegetables on the tray, leaving space in the middle for the meat to come. Make sure that everything is mixed well, so the different flavors can produce a great taste!
- Now cut the lemon into slices and place it in the middle of the tray as a bed. Season the turkey fillets to taste. Place the turkey fillets on the lemons and then cover the meat with the ham. The meat should now be well enclosed in the middle of the tray.
- Now distribute all the fresh herbs on the tray as you like and stick them between the vegetables. Season the whole pan with coarse sea salt, cinnamon and pepper. Drizzle the vegetables and meat with olive oil (to taste). Now use the honey to pull thin threads over all the vegetables and meat.
- Now leave the whole thing in the oven at 150 - 180 ° C for 30 minutes (I have a gas oven, unfortunately I have no experience with other types of stove. Then just check when the vegetables are crisp and the meat is done). Pour red wine over the meat over and over again.
- It really tastes incredibly delicious and is a wonderful meal that is quick to prepare as there is no need to peel the potatoes and pumpkin.
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