Roast Turkey With Grapes And Baby Carrots

Preparation:

Preparation: Scrape and wash the baby carrots, then cut them into cubes. Wash the grapes and dry them. Heat the oil in a saucepan, place the rump on it and brown it. Sprinkle it with half the wine and cook for 1 hour and a quarter, gradually adding the remaining wine. Halfway through cooking, add the diced carrot and tomato paste diluted with half a glass of water. Add salt and pepper and finish cooking. Cut the berries in half and add them to the meat 10 minutes before the end. Slice the turkey and arrange it on a serving plate. Lift the baby carrots and grapes out of the sauce and arrange them around the meat. Add the butter mixed with the flour to the cooking liquid in the casserole, let it melt in the sauce, add half a ladle of broth and, stirring, cook for 5 minutes. Pour over the meat and serve piping hot.