Rosemary roast turkey with potatoes and Brussels sprouts

Ingredients

For 1 serving

• Turkey breast160 g
• Potatoes180 g
• Brussels sprouts150 g
• Rosemaryto taste
• Fresh sageto taste
• Garlic1 clove
• Chicken broth80 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – February

Method

1. Preheat a conventional oven to 190 °C. Peel the potatoes and cut them into roughly 2 cm cubes; pull any damaged outer leaves off the Brussels sprouts, trim the base and halve them.
2. Tie the turkey breast with kitchen string, tucking a few sprigs of rosemary and some sage leaves under the string; season it with salt and pepper all over.
3. Heat half the oil in a frying pan over medium-high heat and brown the meat for 5–6 minutes, turning it, until golden on all sides.
4. Move it to a baking dish with the potatoes, the sprouts and the crushed garlic clove; dress the vegetables with the remaining oil, salt and pepper and pour the chicken stock into the bottom.
5. Roast for 35 minutes, turning the vegetables halfway, until the potatoes are golden and the juices run clear when you pierce the meat with a skewer.
6. Cover the meat with foil and let it rest for 5 minutes so the juices stay inside; remove the string, slice it and serve with the vegetables and the pan juices.