Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.