Kalkunsteg with baked root vegetables

Ingredients for Kalkunsteg with baked root vegetables

Instructions for Kalkunsteg with baked root vegetables

To prepare the Kalkunsteg with baked root vegetables recipe, please follow these instructions:

Kalkunsteg: Shake the pine nuts. Take Garlic, Sun dried tomatoes, Parsley,
Basil and Pinjekerner along with approx. 1/2 dl oil and blend it.
The mass would like to remind you of a pesto consistency.
Cut the turkey breast through the middle, so there is an upper and a lower half.
Distribute the mass as a sausage on top of the bottom half.
Reverberate the top half.

Take good care of plastic film and spread it over a cutting board. Lay bacon on the film and place the chest on top, then pack the bacon around and cover any holes.
Then roll the film around the chest as tight as possible, grasp the edges of the film and 'roll' the chest over the cutting board to tighten the film. When the film sits well on the chest, immerse it in a pot of boiling water where it is to boil for approx. 45 minutes.

Then put it on and place it on an oven grill where it will rest while preparing the root vegetables.

Root vegetables: Cut all root vegetables into equal cubes, put it in a bowl and spread oil evenly over them. Put them in a layer on a baking sheet and put it in the oven with the breast steps.
220 ° C of warm air, step on top until bacon is browned, then change room.

Sauce: Peel the vegetables in a little oil when they are golden added wine. When the smell of alcohol decreases, the cream can be added. Let the sauce boil a single time and then taste with salt and pepper.