Chicory turkey rolls with Mornay sauce

Name: Chicory turkey rolls with Mornay sauce
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 6 Chicory (ca. 150 g); 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON Sugar; 1 Onion; 150 g Hard cheese; 7-10 Tbsp (e.g. French Comté); 6 Slices (approx. 40 g each); 7-10 Tbsp smoked turkey breast; 7-10 Tbsp Grease; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour; 100 ml Milk or cream; 7-10 Tbsp salt, white pepper; 4-5 Stem(s) Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

6 Chicory (ca. 150 g)
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp Juice of 1 lemon
1 TEASPOON Sugar
1 Onion
150 g Hard cheese
7-10 Tbsp (e.g. French Comté)
6 Slices (approx. 40 g each)
7-10 Tbsp smoked turkey breast
7-10 Tbsp Grease
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour
100 ml Milk or cream
7-10 Tbsp salt, white pepper
4-5 Stem(s) Parsley

Directions

1
Clean the chicory, wash it. Cut out the stalk in a wedge shape. Boil up about 3/4 l water, broth, lemon juice and sugar in a large pot. Cover the chicory and cook for about 5 minutes
2
Peel and chop the onion. Grate the cheese roughly. Lift the chicory out of the cooking water and pat dry. Wrap 1 slice of turkey breast around each. Place in a greased ovenproof dish. Measure out just under 1/2 l of the chicory water
3
Heat the fat. Sauté the onion in it. Dust with flour and sweat. Deglaze with chicory water and milk while stirring. Bring to the boil and stir in half the cheese. Let simmer for about 5 minutes, season to taste
4
Pour the sauce over the chicory and sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-30 minutes until golden brown. Wash and chop the parsley and sprinkle on top