Pumpkin rosti with turkey and orange sauce

Name: pumpkin rosti with turkey and orange sauce
Total time: 35 min
Yield: 4
Ingredients: 600 gram pumpkin; 3 egg; 60 gram wholemeal flour; 60 gram wholemeal flour; 0.5 teaspoon paprika; 3 spring / forest onion; 50 gram Parmesan cheese; 4 turkey fillet; 4 chicken breast; olive oil; 150 milliliters orange juice; 2 tablespoon honey; 1 teaspoon ginger; 0.5 tablespoon cornstarch; 1 orange

Ingredients

600 gram pumpkin
3 egg
60 gram wholemeal flour
60 gram wholemeal flour
0.5 teaspoon paprika
3 spring / forest onion
50 gram Parmesan cheese
4 turkey fillet

4 chicken breast
Olive oil
150 milliliters orange juice
2 tablespoon honey
1 teaspoon ginger
0.5 tablespoon cornstarch
1 orange

Directions

Mix the pumpkin with the eggs, wholemeal flour, paprika, half of the spring onion, cheese, salt and pepper.
Sprinkle the turkey fillets with salt and pepper. Heat a dash of olive oil in 2 frying pans. Fry the rosti of the pumpkin in one pan in 2-3 minutes per side. Keep warm. Bake the turkey fillets in the other pan for about 5 minutes per side.
Mix the orange juice with the honey, ginger and cornstarch. Remove the fried turkey fillets from the pan and pour the orange mixture into the shortening. Heat and stir to a light-bound sauce.
Stir in the rest of the spring onions. Serve the turkey in slices with the sauce and the rösti. Garnish with the orange.