Recipe for 4 person (s)
Preparation time: 25 minutes
Cooking time: 40 minutes
Marinating time:

List of ingredients

– 600 g turkey breasts
– 8 new potatoes
– 8 baby carrots
– 2 small zucchini
– 200 g of frozen peas
– 1 onion
– ½ lemon
– 2 cloves
– 1 bouquet garni
– 40 g butter
– 20 g flour
– 1 chicken stock cube
– salt, pepper


Roast turkey in a casserole of white chopped 20 g butter. Add the onion, peeled and bitten cloves, bouquet garni, poultry stock cube and 30 cl of hot water. Add salt and pepper. Cook 15 minutes over low heat. Peel the potatoes, carrots and zucchini partially. Cut into pieces. Add all the vegetables in the casserole and cook 20 min. In a saucepan, melt the remaining butter, stir in the flour quickly turning with a wooden spoon. Dilute with the broth to progressively over medium heat until the sauce coats the spoon. Add the lemon juice, salt and pepper. Drain the meat and vegetables and serve immediately topped with sauce.