Turkey Breast from Clay Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ¼ kg turkey breast fillet (s)
- salt and pepper
- 3 large leek stick (s)
- 100 g bacon, sliced
- 4 medium sized carrot (s)
- 125 g celeriac
- 200 g whipped cream
- 1 point herbs, frozen, 8-herb mixture
- 2 tablespoon sauce thickener, light
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Soak the Römertopf for 15 minutes. Season the meat with salt and pepper. Clean the leek. Peel the leaves off a stick and scald for 1 minute, then drain. Wrap the meat with this leek and bacon.
- Clean and wash the carrots and celery and cut into slices. Place the meat on top of the vegetables in the clay pot. Pour 1/4 l of water.
- Put in the cold oven and cook at 180 ° C (fan oven / gas: level 3) for about 2 hours. Fry for another 15 minutes without a lid. Remove the meat, bring the stock, cream and herbs to the boil in the saucepan. Sprinkle in the sauce thickener and season. Serve with roasts and vegetables.
- Tip: Of course, the turkey breast also succeeds in the roaster! Prepare the meat, place it in the roasting pan and fry it in the preheated oven (fan oven: 150 ° C / gas: level 2) for 1 1/2 hours, adding 1/2 l of water. Add the vegetables after 1 hour.
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