Braised turkey breast

500 g turkey breast
2 red onions
3 carrots
1 sprig of fresh rosemay
250 ml water
1 tbsp corn flour
1 tbsp oil
salt and pepper
1 bunch parsley
1 kg small potatoes
1 tbsp oil

Season the turkey breast and brown in oil. Remove from heat. Slice the carrots, and cut the red onions in quarters. Saute both on a pan. Add turkey, rosemary and water and simmer under a lid for 20 minutes. Remove the breast and keep warm. Season the gravy and thicken with corn flour. Slice the breast and serve on top of the vegetables. Serve with new potatoes.