Summary

Ingredients

• 1 carrot (s)
• 100 g celeriac
• 2 onions)
• 300 g leeks
• 2 tablespoon clarified butter
• 2 tablespoon honey
• 3 tablespoon sherry
• 400 ml vegetable stock
• 2 tablespoon whipped cream
• salt and pepper
• 1 roast turkey from the breast (approx. .5 kg)

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Instructions

1. Preheat the electric oven to 175 degrees.
2. Peel the carrots, celery, leek and onions and chop them roughly. Wash the meat, pat dry, salt, pepper. Tie with kitchen twine to give the roast a round shape.
3. Heat the lard in the roaster, fry the meat all over. Add the vegetables and onions, toast briefly. Mix honey with sherry, brush the roast with it. Pour in the broth. Fry the meat in the oven for 90 minutes. Now and then brush with the rest of the honey mixture.
4. Let the roast rest for 10 minutes. Put the meat stock, vegetables and cream in a saucepan. Puree, bring to the boil, salt and, if necessary, thicken.
5. Homemade spaetzle, potato dumplings and a carrot salad with a sauce with a hint of honey go well with it.