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Turkey breast in fiery potato casserole

Category:	Soups
Difficulty/Costs:	medium / low
Number of people:	10
Ingredients:	10 carrots 10 onions 20 large potatoes 1750 g of turkey breast 20 bay leaves 5 tablespoons tomato paste Approximately 4 l chicken stock 1 kg celeriac 20 tablespoons olive oil 5 chillies 5 garlic cloves 5 tablespoons peppercorns 5 tbsp. allspice Ground lemon peel to garnish Chopped parsley

Preparation:

Clean all vegetables, peel and cut into small pieces. Add 10 tablespoons of olive oil, heat it up and sauté the vegetables. Next add the tomato paste, chillies and broth and cook for about 30 minutes.

After 15 minutes of cooking add the grated lemon skin, 5 bay leaves and the peeled and chopped garlic.

Crush and grind the remaining bay leaves finely in a spice mill. Do the same with the pepper and allspice berries.

Now cut the turkey breast with a sharp knife into 2cm cubes. Season with salt and the ground spices. Pour the remaining oil in a pan and fry the turkey cubes. Then add the stew and cook for another 5 minutes.

This dish is served best in a preheated bowl garnished with chopped parsley.