Herb Turkey Rolls

Name: Herb Turkey Rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 collar Basil, chives and parsley; 4 Stem(s) Thyme; 25 g Pine nuts; 4 TABLESPOONS Olive oil; 25 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 4 (160 g each) Turkey escalope; 2 (60 g) Spring onions; 1/2 red and yellow peppers (approx. 100 g each); 1 bundle (150 g) Radishes; 1 (80 g) red onion; 7-10 Tbsp Sugar; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Toothpicks

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 collar Basil, chives and parsley
4 Stem(s) Thyme
25 g Pine nuts
4 TABLESPOONS Olive oil
25 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
4 (160 g each) Turkey escalope
2 (60 g) Spring onions
1/2 red and yellow peppers (approx. 100 g each)
1 bundle (150 g) Radishes
1 (80 g) red onion
7-10 Tbsp Sugar
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Toothpicks

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Wash the herbs and dab dry. Roast pine nuts in a small pan without fat until golden brown, take them out. Put 1 teaspoon of pine nuts aside. Coarsely pluck the basil, chop it finely with the remaining pine nuts, 2 tablespoons of oil and Parmesan in the universal chopper. Season pesto with salt, pepper and a little lemon juice.
2
Wash the cutlets, tap them a little flatter. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Put 2 stalks of thyme aside for garnishing. Pluck leaves from the remaining stems. Put herbs on the cutlets. Season with salt and pepper. Roll up and fix with toothpicks. Heat 1 tablespoon of oil in a frying pan and fry the rolls for about 10 minutes until golden brown all around. In the meantime, clean and wash the spring onion and cut it diagonally into rings. Clean, wash and cut the bell peppers into strips. Clean, wash, halve and slice the radishes. Peel onion and cut into strips. Heat 1 tablespoon of oil in a saucepan, add the vegetables and sweat them for about 5 minutes until they are glassy.
3
Heat 1 tablespoon of oil in a frying pan and fry the rolls for about 10 minutes until golden brown all around. In the meantime, clean and wash the spring onion and cut it diagonally into rings. Clean, wash and cut the bell peppers into strips. Clean, wash, halve and slice the radishes. Peel onion and cut into strips. Heat 1 tablespoon of oil in a saucepan, add the vegetables and sweat them for about 5 minutes until they are glassy. Season to taste with salt, pepper and a little sugar. Drain the potatoes. Add milk and butter and mash to puree. Fold in pesto, except for 2 teaspoons. Season to taste with salt, pepper and nutmeg. Cut the roulades open and arrange them on preheated plates with vegetables and mashed potatoes. Drizzle the mashed potatoes with pesto. Garnish plate with thyme
4
Drain the potatoes. Add milk and butter and mash to puree. Fold in pesto, except for 2 teaspoons. Season to taste with salt, pepper and nutmeg. Cut the roulades open and arrange them on preheated plates with vegetables and mashed potatoes. Drizzle the mashed potatoes with pesto. Garnish plate with thyme