Roast Turkey on Pea Puree

For the roast turkey on pea puree, first peel the celery, carrots and onion, cut into fine strips (julienne).

Season meat with pepper, salt, rosemary and thyme. Heat oil in a frying pan, brown meat all around. Remove the meat and fry the vegetables cut into strips in the drippings. Deglaze with wine and a little water. Mix in the paradeis pulp, put the meat back into the roasting pan. Roast in the oven at 180 °C for about 1 hour.

Cook the peas according to the package instructions, grate the cooked and peeled potato into the peas. Puree, add pepper, nutmeg, salt, cream and butter.

Thicken the sauce with 2 tablespoons of cold butter. Spread a pea puree on plates. Slice the roast and arrange on top of the sauce. Spread the root vegetables all around.

Serve the rolled turkey on pea puree.

Preparation Tip:

Green leaf salad also goes well with the roast turkey on pea puree.

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