Roast Turkey Roll with Mashed Potatoes and Cabbage Sprouts

For the turkey roll roast the meat well seasoned all around and let rest briefly. Sauté briefly and vigorously in oil with greens and onion, extinguish with clear soup, add paradeis pulp.

In the meantime, brush a suitable roasting pan with a little oil. Put the turkey roll on it and pour the juice from the pan over it.

Put it into the hot oven and roast for about 90 minutes. Turn the roast repeatedly, adding a little soup or water and pouring the hot juices from the roasting pan over the roast.

Towards the end of the roasting time, it should have browned already. As soon as no blood but only clear juice comes out when piercing with a toothpick or skewer, remove the roast and let it rest covered for another 10 minutes.

For the mashed potatoes, boil, peel and mash the potatoes and mix with low-fat milk to make a puree.

Sauté the cleaned cabbage sprouts with chopped onions in fat and add some clear soup.

Season with salt, pepper, curry, finish cooking and bring to the table with chopped parsley.

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