Roast turkey with Jerusalem artichokes and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Jerusalem artichokes150 g
• Potatoes120 g
• Thymeto taste
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Preheat a conventional oven to 200 °C. Scrub the Jerusalem artichokes well under running water and cut them into wedges; peel the potatoes and cut them into wedges of the same size so they cook together.
2. Toss them in a baking dish with half the oil, the thyme, the unpeeled garlic clove crushed, salt and pepper and roast for 20 minutes.
3. Meanwhile cut the turkey breast into roughly 3 cm chunks and toss with the remaining oil, salt and pepper.
4. Add the turkey to the dish, turn the vegetables and roast for another 15 minutes, until the meat is golden outside and white inside and the vegetables are golden and soft.
5. Remove the garlic and serve hot.