Sunday roast - turkey breast stuffed with spinach, onion, sun-dried tomatoes and omelette served with cheese sauce and AVIKO Purée with carrot

1. Cut the turkey breast crosswise and open it "like a book".  Season with salt and pepper.
2. Mix the eggs with salt and pepper in a bowl. Pour 1 tablespoon of olive oil into the pan and fry the egg mixture with salt and pepper. Let the finished omelette cool down.
3. Blend the dried tomatoes until they obtain a creamy consistency.
4. Thinly slice the onion and fry it in a pan with the spinach, salt and pepper until the spinach wilts and cool it down. 
5. Spread the sun-dried tomato cream, omelet and spinach on the cut turkey breast.
6. Roll the turkey breast and tie it around with kitchen string
7. Chop the celery, carrot and 2 onions. Peel the garlic clove and throw it together with the remaining vegetables into the pot. Add a sprig of rosemary and a few tablespoons of olive oil. Fry for 2-3 minutes. Place the turkey breast and fry on all sides until golden brown.
8. Add the wine, lower the heat and evaporate the alcohol. Add 2 ladles of vegetable stock. Cover the pot and cook over low heat for about an hour and a half, turning the meat from time to time. If necessary, add more broth.
9. After 1.5 hours, remove the pot from the heat and let the turkey cool for 10 minutes. Then cut it into slices and put it back into the pot with the drained liquid.
10. Prepare AVIKO Purée with carrot according to the information on the packaging.

Cheese sauce:
1. Melt the butter in a pot, add the flour and make a roux.
2. Add the drained vegetable cooking liquid, and if the consistency is not creamy enough, add milk. Mix with a whisk, taking care to avoid lumps.
3. Bring to a boil and add grated cheese.
4. Pour everything into a blender and blend until you obtain a uniform sauce.

Place a portion of the purée on a large plate and place a portion of the onion and spinach roux on it. Place the sliced turkey and vegetables next to it. Season everything with spices and cheese sauce.