Fresh Turkey cuvette
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Fresh Turkey cuvette
| 0,8 | dl | Thyme sprigs |
| 160 | g | Carrots |
| 160 | g | Celeriac, diced |
| 160 | g | Parsnips, diced |
| 160 | g | Leek, sliced |
| 2,5 | tbsp | Dijon mustard |
| 500 | g | Turkey-cuvette, fresh |
| 6 | pcs | Bay leaves |
Instructions for Fresh Turkey cuvette
To prepare the Fresh Turkey cuvette recipe, please follow these instructions:
Cuvetten seasoned with salt and pepper and place on the herbs into cubes (1-1.5 cm.) and the Bay leaves and thyme. It all added ¼ l. water. FRY in oven at 180 degrees for 55-60 minutes.
When the roast is done cut it in slices of 1 cm. herbs and season with salt and pepper and then sieved. The meat is served on herbs and soup (the Fund) boils down to about 2 cups. Be smoothed if possible. with corn flour-flour and Dijon mustard added according to taste. Accessories can be asparagus potatoes.
Tips:
Same recipe can be used profitably on a cold smoked, honey marinated Turkey cuvette. In this case, frying the half.
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