Fine turkey rolls on ribbon noodles

Name: Fine turkey rolls on ribbon noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Carrots; 1 Onion; 1 collar Sage; 8 thin turkey escalopes (approx. 100 g each); 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 8 discs Bacon (à approx. 10 g); 3 TABLESPOONS Oil; 600 ml Vegetable broth (instant); 100 g Whipped cream; 300 g white thin ribbon noodles; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Carrots
1 Onion
1 collar Sage
8 thin turkey escalopes (approx. 100 g each)
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
8 discs Bacon (à approx. 10 g)
3 TABLESPOONS Oil
600 ml Vegetable broth (instant)
100 g Whipped cream
300 g white thin ribbon noodles
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Clean, peel and finely dice the carrots. Peel and finely dice the onion. Wash sage, dab dry and pluck the leaves from the stems. Put 5 leaves aside for garnishing. Wash the meat thoroughly and dab dry.
2
Spread one side of the turkey escalope with tomato paste, season with salt and pepper and place a slice of bacon and sage leaves on top. Roll up the turkey escalope and stick it on a wooden skewer. Heat the oil in a casserole, fry the roulades in it, turning them all around. Add the onion, deglaze with stock and cream, cover and stew for about 20 minutes. Meanwhile cook the noodles and carrots in boiling salted water for about 7 minutes. Remove the roulades from the pot, bring the liquid to the boil, add the sauce thickener while stirring, bring to the boil again and season to taste with salt and pepper. Put the roulades back into the sauce. Drain the noodles. Arrange noodles and roulades with the sauce on a plate.
3
Meanwhile cook the noodles and carrots in boiling salted water for about 7 minutes. Remove the roulades from the pot, bring the liquid to the boil, add the sauce thickener while stirring, bring to the boil again and season to taste with salt and pepper. Put the roulades back into the sauce. Drain the noodles. Arrange noodles and roulades with the sauce on a plate. Serve garnished with remaining sage leaves and sprinkled with pepper