Fine herb turkey roll roast

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the filling, grind the toast finely. Set aside 2 stems of thyme and 1 stem of rosemary. Wash the remaining herbs and chop finely. Mix mascarpone, egg, toast and chopped herbs. Season with salt and pepper. Wash the turkey breast, dab dry and cut into as flat a slice as possible.

2. 2

   Spread with the filling and roll up firmly. Wrap tightly with kitchen string. Tie herb twigs and lemon slices together. Sprinkle all around with salt and pepper. Place on a baking tray coated with oil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for about 1 hour. In the meantime, peel and wash the carrots, possibly halve them. Cook in boiling salted water for about 10 minutes and drain. Just before serving, melt the sugar until golden brown. Peel the garlic and press it through a garlic press. Add the garlic, lemon juice and 5 tablespoons of water to the caramel and let it boil off.

3. 3

   In the meantime, peel and wash the carrots, possibly halve them. Cook in boiling salted water for about 10 minutes and drain. Just before serving, melt the sugar until golden brown. Peel the garlic and press it through a garlic press. Add the garlic, lemon juice and 5 tablespoons of water to the caramel and let it boil off. Heat the carrots in it. Heat gnocchi for 1 minute in boiling salted water, drain. Wash the rocket, chop roughly. Melt the fat. Fry the gnocchi and rocket in it. Cut the roast open and serve with the remaining side dishes

4. 4

   Heat the carrots in it. Heat gnocchi for 1 minute in boiling salted water, drain. Wash the rocket, chop roughly. Melt the fat. Fry the gnocchi and rocket in it. Cut the roast open and serve with the remaining side dishes

5. 5

   Per portion (for 4 people) approx. 3440 kJ/820 kcal. E 72 g/F 24 g/KH 76 g

Nutrition Facts

KCAL
820 kcal

CARBS
76 g

FATS
24 g

PROTEINS
72 g