Glazed Turkey Breast with Creamed Vegetables

For the Glazed Turkey Breast with Creamed Vegetables, wash the turkey breast, dry it and rub it with salt and pepper.

Put oil in the grease pan of the oven and heat to 200 degrees in the heated oven. Place turkey breast in the hot oil and roast for a quarter of an hour. After 15 minutes, pour the chicken broth and bubble the roast with it a few times during the cooking time.

Drain the tomatoes in a sieve, cut them in half, remove the seeds and cut the flesh into thin slices. Rinse and clean the mushrooms and cut them into slices.

Put the honey in a suitable bowl and stir with the mustard. Brush turkey breast with it 3-4 times in the last 20 min of roasting time.

In the meantime, heat fat in a large frying pan. Fry mushrooms and onions in it, turning until golden brown. Season with salt and pepper, extinguish with whipping cream and cook for about 5 minutes. Mix in sauce binder and bring to boil one more time. Season with nutmeg. Finally stir in tomato wedges.

Remove meat from fat pan and let rest for a short time. Pour the gravy through a sieve into the mushroom cream. Bring everything to a boil and season.

Cut the turkey breast into slices and arrange on a plate in the mushroom cream vegetables. Serve garnished with parsley.

Preparation Tip:

Glazed turkey breast with creamed vegetables goes well with ribbon noodles or roasted potatoes.

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