Turkey breast laced with root vegetables - boiled potatoes
Weight of one portion
440 g
Weight without side dish
190 g
Weight of one portion (g) +-10 %Allergens
9, 12
Materials
| Chicken broth | 2 g |
| Celery | 15 g |
| Carrot | 15 g |
| Chives | 2 g |
| Black pepper ground | 0,5 g |
| Salt | 3 g |
| Yellow onion | 12 g |
| Turkey breast | 150 g |
| Corn flour | 8 g |
| Oil | 10 ml |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 2102 kJ | 12,17 g | 56,53 g | 41,71 g |
| Food without side dishes | 1240 kJ | 11,87 g | 10,00 g | 37,40 g |
Description
Cut the carrots and celery into chips and interweave the turkey breasts with the vegetables prepared in this way. Salt and pepper the meat, fry with oil on a light onion base, cover with water and bake until the meat is tender. Remove the finished meat, stew the juice into fat, dust with flour, fry, pour in chicken broth and cook properly. Season with salt and pepper as needed. We cut the turkey breast across the fiber so that the larding is visible. When serving, baste the meat with juice, garnish with chopped chives.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof