Christmas day Turkey breasts with raw red cabbage, baked root vegetables and brown gravy.
I cooked the turkey in an oven proof pot at 160°C for 1 hour or until the core temperature of the turkey reached 70°C.
I diced parsnips and cucumbers and placed them in an oven proof container and seasoned with salt and pepper and the “Best for everything” spice blend from the Icelandic company Pottagaldrar (direct translation would be something like “pot magic”). The vegetables are cooked in the oven at 200°C for 40 minutes.
The gravy is made from the juice in the pot. I added some wheat free cube along with 10 g of butter and let it cooke to the boil while stirring vigorously. I then then measured the amount of sauce I needed and added 20 g of full fat milk and stirred some more.
The red cabbage I simply shredded and placed in a blow.
Kalkúnn (115 g), bakað grænmeti (250 g), rauðkál (50 g) and soðsósa (20g mjólk) .