Roast Turkey Roll From the Roman Pot

Soak the Römertopf for about 30 minutes. Preheat oven to 200 °C.

Clean fennel and cut into small pieces. Rinse celery and carrots, remove peel and cut into cubes. Cut leek into rings and rinse. Season the turkey roll roast with salt and season with pepper. Heat olive oil in a frying pan and brown the roll roast in it on both sides so that it is not yet completely browned.

Now sprinkle the curry mixture over the roll roast. In the watered Roman pot, add 3 tbsp olive oil form, fennel and celery cubes and carefully place the roll roast on top.

Spread the remaining vegetable cubes evenly around the roast, season well with pepper and season with salt. Peel the garlic cloves, cut them off and spread them evenly in the cooking pot. Rinse the potatoes well and place them in the pot as well.

Add the wine, stir in the whipping cream and the entire jar of chutney, and sprinkle with the parsley.

Cover and cook in the stove for about 1 hour at top and bottom heat until tender, then remove the lid and steam for another 15 min, reducing the liquid a little and allowing the ingredients to brown slightly.

Remove the dish from the stove and bring to the table.

(I do not preheat, is too dangerous for me (is).

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