Pavo breast recipe to Porto

Sprinkle the breast, place it into a baking fountain and sprinkle with the thyme. Pour a splash of oil and introduce in the oven to 200ºC, for 12-15 minutes. Peel carrots and potatoes and tornéalas. Tell them in a saucepan with water and a pinch of salt. When they take 10 minutes, drain them. In a pan with oil, put to poach the shallots. When golden brown, add carrots, potatoes and peas. Save briefly over high heat and sprinkle with chopped parsley. In a casserole put the wine and milk evaporated to reduce. When it starts to boil, add the peas and cook for 10 minutes. Lígalo with a little cornmeal diluted in water. Cut the breast into slices and accompany the sauteed vegetables. Salsa the meat and serves the rest of the sauce in a saucera. Decorate with a parsley branch.