Sage Turkey Medallions with Young Carrots

Peel shallots and perhaps cut in half. Clean mushrooms. Peel carrots, perhaps leaving a little bit of green. Rinse mushrooms and carrots.

Rinse and dry the meat. Rinse sage and pluck off leaves. Tie half of sage around medallions with spaghetti. Heat oil in a coated frying pan. Roast medallions in it for 2 min on each side.

Cook carrots in boiling salted water for 10-12 minutes. Season meat with salt and pepper and keep warm. Roast mushrooms and shallots in dripping, turning, for about 8 minutes. Season with salt and pepper.

Drain carrots. Arrange medallions with vegetables and garnish with remaining sage. Serve with baguette.

Dis Shallot The small, red-brownish shallot has a milder flavor than its big sister the onion and a distinctive spicy, sweet savory taste. As with the onion, sulfur-containing compounds determine the tuber’s odor and pleasant taste. These sulfides have a positive effect on cholesterol levels and blood vessels.

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