Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 carrot (s)
- 100 g celeriac
- 2 onions)
- 1 ½ kg roast turkey
- salt
- pepper
- 2 tablespoon clarified butter
- 3 tablespoon honey
- 400 ml vegetable stock
- 200 ml cream
- 2 tablespoon cranberries, (from the glass)
Print Recipe
Pin Recipe Instructions
- Clean the carrot and celery and cut into pieces about 1 cm in size. Clean and roughly dice the onion.
- Salt and pepper the meat. Heat clarified butter in a roasting pan and fry the meat on all sides and add the vegetables and roast them briefly.
- Mix the honey with a little broth and brush the roast with it. Put the rest of the broth in the roasting pan and stew the whole thing in a preheated oven at around 180 ° C for 1.5 hours. Brush with the honey brew from time to time.
- After braising, put the sauce with the vegetables in a saucepan, puree everything with the cream and fold in the cranberries.
- Slice the roast and serve with the sauce.
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