Christmas Turkey with Two Kinds of Parsnip and Buckwheat

For the Christmas turkey with two kinds of parsnip and buckwheat, first season turkey with salt, pepper, marjoram and rosemary. Sauté in a roasting pan with olive oil on each side and set aside. Sauté shallots and root vegetables in the drippings, add tomato paste and deglaze with red wine. Add bay leaf. Bring to a boil once and then place turkey on top, breast side down. Roast in preheated oven at 180 °C for one hour. Turn turkey over, reduce heat to 160 °C and roast for another hour. Strain vegetables and juices and reduce (or thicken) gravy if necessary.

For the puree, boil parsnip cubes in salted water, strain and blend with remaining ingredients to make a creamy puree. If the puree becomes too firm, add a little cooking water if necessary.

For the braised parsnips, mix all ingredients, place on a baking sheet and cook in a preheated oven at 160 °C for about 25-30 minutes.

Briefly wash buckwheat, add to a pot with vegetable stock and bring to a boil. Reduce heat and simmer covered for about 20 minutes. Then wash again, drain and fry in a pan with olive oil and the chopped hazelnuts until crisp. Season with salt and pepper.

Carve the turkey and arrange Christmas turkey with two kinds of parsnip and buckwheat. Garnish with the broccoli sprouts.

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