Summary

Ingredients

• 1 roast turkey, (roll roast, approx. kg)
• 30 g butter
• 8 small onion (s), whole
• 1 carrot (s), cut into thick slices
• 2 cup bouillon, possibly instant
• 2 tablespoon crème fraîche
• 1 can peach (s)
• Salt and pepper, black from the mill

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Instructions

1. Season the roast turkey with salt and pepper, place in a roasting pan, add onions and carrots. Cover with a few flakes of butter and fry in a preheated oven at 220 degrees for about 1 hour. Water and turn from time to time. The vegetables should also turn a nice brown.
2. Take out the roast and keep warm, remove the vegetables. Deglaze the meat stock with the stock, add a little peach juice. Put everything in a small saucepan, thicken with crème fraîche and season to taste. Heat 5 - 6 peach halves in the remaining peach juice. Place the roast on a preheated platter and cover with the drained peaches. Serve the sauce separately.
3. Serve with peas and potatoes.