Asparagus plate with sorrel sauce with turkey rolls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Wash the asparagus. Peel white asparagus. Cut the woody ends off the white and green asparagus. Drain, rinse and peel the potatoes. Cut cucumbers in half. Wash the meat, dab dry. Season with salt and pepper.

2. 2

   Spread with mustard and cover with a slice of bacon and a half of a cucumber. Roll up the meat and fix it with wooden skewers. Cook white asparagus in boiling salted water with a pinch of sugar for 15-17 minutes. After about 10 minutes add the green asparagus. In the meantime, heat 1 tablespoon of oil in a frying pan and fry the rolls in it for about 5 minutes. Add the chicken stock. Cook the meat for another 10 minutes. Heat 1 tablespoon of oil in a frying pan. Fry the potatoes on a medium heat for 5-8 minutes. Season with salt, pepper and sugar. Wash the sorrel and chervil. Put some chervil aside for garnishing. Clean the sorrel. Chop both. Remove the rolls and keep warm.

3. 3

   Heat 1 tablespoon of oil in a frying pan. Fry the potatoes on a medium heat for 5-8 minutes. Season with salt, pepper and sugar. Wash the sorrel and chervil. Put some chervil aside for garnishing. Clean the sorrel. Chop both. Remove the rolls and keep warm. Boil up the roast stock. Mix sour cream with starch, thicken stock with it, bring to the boil again. Stir the herbs into the sauce. Season with salt, pepper and possibly sugar. Drain asparagus and arrange on a plate with the potatoes. Add the rolls and sauce. Garnish with the rest of the chervil

4. 4

   Boil up the roast stock. Mix sour cream with starch, thicken stock with it, bring to the boil again. Stir the herbs into the sauce. Season with salt, pepper and possibly sugar. Drain asparagus and arrange on a plate with the potatoes. Add the rolls and sauce. Garnish with the rest of the chervil

Nutrition Facts

KCAL
740 kcal

CARBS
42 g

FATS
29 g

PROTEINS
73 g