Summary

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)

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Instructions

1. Clean the carrot and celery and cut into pieces about 1 cm in size. Clean and roughly dice the onion.
2. 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.
3. 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.
4. After braising, put the sauce with the vegetables in a saucepan, puree everything with the cream and fold in the cranberries.
5. Slice the roast and serve with the sauce.