Roast turkey with vegetable medley and gravy
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The cold has crept in, and there’s nothing quite like the warmth of a hearty British roast to keep it at bay. Perfect for a family meal during the festive period, this recipe is packed with vegetables and can be made with tofu for those who don’t eat meat—healthy and delicious!
- Prep
- 20 mins
- Cook
- 45 mins
- Total
- 1 hr 5 mins
- Yield
- Serves 4
Ingredients:
400g baking potato
1 teaspoon rosemary
1 teaspoon thyme
400g savoy cabbage
267g carrots
133g parsnips
400g turkey breast
Gravy
Directions:
Prep
- Peel and dice potatoes, carrots, and parsnips
- Chop rosemary and thyme
- Remove the core and slice the cabbage
- Make up the gravy following the manufacturer's instructions
Method
- Mix the herbs with the potatoes, carrots, and parsnips
- Place an oven tray with a little oil and roast until soft
- Roast the turkey on a lined tray in the oven until cooked throughout
- Place the cabbage in a pan of boiled water and cook until tender
Serve the vegetable medley, cabbage and turkey with the gravy.
