Yield: 1 Servings
|400 grams||(14 oz) broussel sprouts|
|400 grams||(14 oz) peeled tomatoes|
|250 grams||(8.75 oz) tinned mushrooms (*)|
|1 \N||Clove garlic|
|3 teaspoons||Soup seasoning (**)|
|60 grams||(2.1 oz) smoked bacon|
|1 pack||Gravy sauce (***)|
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Wash and remove outer leaves of broussel sprouts, quarter tomatoes and chop the onions. Put into watered claypot and add the mushrooms. Sprinkle soup seasoning onto it and put turkey on top. Mix pepper, paprika, salt and squeezed garlic with oil and paint turkey with the mixture. Cut bacon into thin stripes and cover the turkey with them. Close claypot and cook the turkey for about 150 minutes at 220 degree C (428 F). Remove turkey from cleypot and keep warm. Use the package gravy sauce and the water from the mushrooms and make a gravy. Add the vegetables from the claypot and boil quickly.
Serve turkey and sauce with potato dumplings.
(*) yes, the recipe calls for tinned mushrooms, which I only realized when they spoke of the mushroom water (**) soup seasoning is just a mix of glutamat, much salt and some spices, a still :-( much used 'enhancer' of soups (***) gravy sauce is used either for thickening of self-made sauces or on its own when one does not have any fond. It is basically a dark roux with also mostly too much salt and some spices.
Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@...> on Jun 29, 1997