Roast turkey with white wine and sage, carrots and potatoes

Ingredients

For 1 serving

• Turkey breast160 g
• White wine60 ml
• Carrots150 g
• Potatoes150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Fresh sageto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Tie the turkey breast with kitchen string, tucking a few sage leaves underneath, so it keeps its shape; season with salt and pepper.
2. Peel the carrots and potatoes and cut them into chunks of about 3 cm; crush the garlic.
3. Heat the oil in a casserole over medium-high heat and brown the turkey for 6–8 minutes, turning, until golden on all sides.
4. Pour in the white wine and let it evaporate for 1–2 minutes.
5. Add the carrots, potatoes and garlic, cover and cook over low heat for 40 minutes, turning the meat halfway and adding a splash of water if it gets dry, until the vegetables are tender and the juices run clear when the meat is pierced.
6. Rest the meat for 5 minutes so the juices settle, then remove the string, slice it and serve with the vegetables and pan juices.