Braised turkey rolls with kohlrabi-and-sugar pea vegetables
easy
45 mins
45 mins
Ingredients
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 4 thin turkey escalopes (approx. 120 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS medium hot mustard
- 4 discs Bacon (à approx. 10 g)
- 1 TABLESPOON Flour
- 400 ml Vegetable broth (instant)
- 2 medium sized kohlrabi (approx. 250 g each)
- 1 TABLESPOON Butter or margarine
- 1 TABLESPOON Sugar
- 7-10 Tbsp grated nutmeg
- 100 g Sweet peas
- 7-10 Tbsp Herbs
Directions
- 1
Peel onions and cut them into rings. Heat 1 tablespoon of oil in a pan and sauté 2 onions in it for about 5 minutes until golden. Remove and put aside. Wash the turkey escalopes, dab dry and cut in half crosswise.
- 2
Spread the turkey escalopes on a worktop, season with salt and pepper and spread 1/2 tablespoon of mustard on each. Spread onions on top and roll up. Wrap each with 1/2 slice of bacon. Heat the remaining oil in a frying pan and fry the rolls in it for about 5 minutes.
- 3
Add the remaining onion, sauté and dust with a little flour. Deglaze with broth and let it stew covered for about 15 minutes at medium heat. In the meantime peel kohlrabi and cut into slices.
- 4
Heat the fat in a saucepan, add sugar and allow to caramelise slightly. Add kohlrabi, toss briefly and glaze in it. Season with salt and nutmeg and deglaze with 100 ml water. Steam covered for about 8 minutes.
- 5
In the meantime, clean, wash and drain the sugar snap peas. Add sugar snap peas to the kohlrabi about 2 minutes before the end of the cooking time. Remove the turkey rolls and keep warm. Bring the stock to the boil and if necessary season again with salt and pepper.
- 6
Arrange turkey rolls on plates with sauce and vegetables and garnish with herbs. Roast wedges taste good with them.
Nutrition Facts
320 kcal
15 g
13 g
34 g
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