Roast turkey breast with carrots and rosemary potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Carrots150 g
• Potatoes180 g
• Rosemaryto taste
• Fresh sageto taste
• White wine30 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

Method

1. Preheat a conventional oven to 190 °C. Peel the potatoes and carrots and cut them into chunks of about 3 cm.
2. Season the turkey breast with salt and pepper, lay the rosemary and fresh sage leaves on top and tie it with kitchen string so it keeps its shape and cooks evenly.
3. Heat half the oil in a frying pan over medium-high heat and brown the turkey for 6–8 minutes, turning, until golden on all sides.
4. Move it to a roasting tin, arrange the potatoes and carrots around it dressed with the remaining oil and a pinch of salt, and pour the white wine into the bottom of the tin.
5. Roast for 35 minutes, turning the vegetables halfway, until the vegetables are golden and the juices run clear when the meat is pierced in the centre.
6. Rest the roast for 5 minutes out of the oven so it stays juicy, then remove the string, slice it and serve with the vegetables and the pan juices.