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| Estimated Times |
Preparation time: 20
Cooking time: 60
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Ingredients
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servings
| 800 | g | Potatoes |
| 400 | g | Carrots |
| 4 | pcs. | Onion(s) ~300 g |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 50 | g | Basil pesto |
| 900 | g | Turkey breast |
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Directions
Wash the potatoes and cut in half crossways. Peel the carrots and cut each one into 2-3 pieces. (They need to be large pieces as they are going in the oven with the potatoes).Peel the onion and cut into 4 large wedges.
Preheat the oven to 200ºC/fan oven 180ºC.
Sauté the potatoes, carrot and onion in a very hot pan in rapeseed oil for 5-10 mins. until the potatoes begin to turn crisp and brown. Add salt, pepper and half of the basil pesto. Then put the vegetables in an ovenproof dish and bake in the oven for approx. 45-60 mins.
Cut a flap in the turkey breast for the pesto. Spread the basil pesto inside the flap and secure with two trussing needles or tie round with cotton thread.
Bake the turkey breast in the oven for approx. 45-60 mins.
Serve the turkey breast sliced on a bed of pesto vegetables. Garnish with a little basil pesto (optional).
Tip
Use different types of pesto and root vegetables to vary this dish.
Nutritional data
599 Kcal Per Serving
F: 19 g, P: 56 g, C: 55 g, DF: 7 g
2,398 Kcal (97 Kcal/100 g)
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