Ingredients for 4 portions:
1 kg of turkey breast,
75 a dag of carrots,
75 a dag of small potatoes,
2 celery,
20 a dag of sugar peas,
18 a dag of onions,
3-4 tablespoons of heavy cream,
3-4 spoons of butter or margarine,
2 spoons of brandy,
1 a bunch of thyme,
a little orange juice, salt, pepper,
celery leaves and orange slices for decoration
Preparation method:
Rinse and dry the meat, rub with salt and pepper on each side. Clean and wash the carrots and celery. Long, Cut the meat with a pointed knife, put two carrots and celery inside. Tie the roast tightly with a cotton thread, place on a deep baking tray, pour 2 spoons of melted fat.
Peel the onions, cut into quarters, translate to meat.
Bake for an hour at 200 ° C.
Halfway through the cooking time, pour a glass of water over the meat. Peel the potatoes, wash, Cook 20 minutes in salted water. Dice the remaining carrots. Clean the peas and rinse. Boil the vegetables in salted boiling water (about 5 minutes). Remove the meat from the tray, leave in a warm place, so that the meat does not cool down. Dilute the baking sauce with half a glass of water, blend together with the onion. Add cream and mix. Season to taste with salt, pepper, orange juice and brandy. Wash the thyme thoroughly, pat dry and chop finely. Add to the potatoes. Just before serving, heat the rest of the fat in a frying pan and fry the potatoes sprinkled with thyme until golden brown.. Transfer with the meat and vegetables to a large one, heated platter, Garnish with celery leaves and orange slices.
Preparation time: 1 i 1/2 hours,
1 portion = 620 kcal
