Summary

Ingredients

• 1 kg turkey breast
• salt and pepper
• 300 g kohlrabi
• 250 g carrot (s)
• 250 ml broth
• 1 small onion (s)
• 1 bunch parsley
• 0.5 ½ bunch thyme
• 2 tablespoon double cream cheese
• 150 g suar snap peas
• 100 g whipped cream
• 2 tablespoon lemon juice
• some sauce thickener, light

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Instructions

1. Season the meat with salt and pepper. Place on an oiled drip pan and fry in the preheated oven (top / bottom heat: 200 ° C / convection: 180 ° C / gas: level 3) for about 45 minutes.
2. Cut the kohlrabi and carrots into small pieces, bring to the boil in the stock and cook for about 15 minutes.
3. Finely dice the onion. Chop herbs. Mix the onion and herbs with the cream cheese. Brush the roast with the herb paste about 10 minutes before the end of the cooking time.
4. Add the snow peas, cream and lemon juice to the stock with the vegetables about 5 minutes before the end of the cooking time and cook at the same time. Bring the vegetables to the boil, stir in the sauce thickener and season with salt and pepper.
5. Slice the roast and place on a large platter. Spread the vegetables around it.
6. Parsley potatoes go well with this.