Juicy Roast Turkey with Vegetables À La Provence
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast turkey, from the breast
- Salt and pepper, from the mill
- Rosemary, rubbed
- 1 clove garlic
- 2 tablespoon olive oil
- 3 sticks celery
- 2 small zucchini
- 3 onion (s)
- 3 clove (s) garlic
- 100 g olives, black without stone
- 100 ml red wine
- 1 can (s) tomato (s), cut into pieces ()
- 1 sprig rosemary
Print Recipe
Pin Recipe Instructions
- Peel the garlic and press it through the press. Mix a seasoning paste together with salt, pepper, the dried rosemary and olive oil and coat the turkey roast with it.
- Heat some olive oil in a pan (but please do not smoke hot!) And gently fry the roast on all sides so that it takes some color.
- In the meantime, preheat the oven to 80 ° C top and bottom heat and heat a plate or platter for the roast. Place the fried turkey roast on the plate and cook in the oven for about 5 hours.
- Cut the celery and zucchini into slices about 1 cm thick, halve or roughly chop the olives, cut the onions into strips and finely dice the garlic.
- Heat a little olive oil for the vegetables in a large pan (I used the wok, it works very well). Then first fry the onions and garlic until translucent. First add the celery, then the zucchini and the sprig of rosemary and sauté briefly. Deglaze with the red wine, add the tomatoes and olives and cook for a maximum of 5 minutes, the vegetables should still have bite. Season to taste with salt and pepper.
- To serve, cut the roast into slices and serve with the vegetables. There is either crispy olive ciabatta or my pan-fried rosemary potatoes (see also: “Sivis rosemary potatoes”).
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