Mustard-Rubbed Roasted Turkey Breast | RICARDO

Ingredients

• 1 lb (454 g) parsnips, peeled and cut into 1/2-inch (1-cm) thick slices
• 3 carrots, peeled and cut into 1/2-inch (1-cm) thick slices
• 2 white turnips, peeled and each cut into 8 wedges
• 1 small rutabaga, peeled and cut into 1/2 -inch (1-cm) thick sticks
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) butter, melted
• 2 tablespoons (30 ml) ground almonds
• 1 tablespoon (15 ml) whole-grain mustard
• 1 tablespoon (15 ml) Dijon mustard
• 1 turkey breast half, with the bone and skin, about 2 lbs (1 kg)
• Salt and pepper
• 2 teaspoons (10 ml) cornstarch
• 2 cups (500 ml) chicken broth
• 2 tablespoons (30 ml) honey
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 cup (250 ml) light beer