Involtini in balsamic sauce with vegetables
easy
40 mins
40 mins
Ingredients
- 800 g Potatoes
- 500 g Carrots
- 500 g Broccoli
- 100 g Rocket
- 4 (à 100 g) thin turkey breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs (15 g each) Parma ham
- 3 tablespoons (10 g each) Oil
- 7-10 Tbsp freeze-dried rosemary
- 1 glass (400 ml) Poultry stock
- 2 tablespoons (10 g each) Balsamic vinegar
- 2 tablespoons (6 g) dark sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Preparation Peel, wash and slice the potatoes. Peel, wash and halve carrots. Clean broccoli, divide into florets and wash. Wash and drain the rocket. Season cutlets with salt and pepper. Put 1 slice of ham on each meat.
- 2
Spread rocket on top and roll up. Stick them firmly with wooden skewers. Heat 2 tablespoons of oil in a pan. Add potato wedges and fry for about 15 minutes. Season with salt, pepper and rosemary. Put carrots in boiling salted water and cook for about 15 minutes. Add broccoli to the carrots 5 minutes before the end of cooking time. Heat 1 tablespoon of oil in a frying pan. Brown the meat in it for approx. 5 minutes on all sides and continue to fry over a medium heat for 5 minutes. Remove the involtini and keep warm. Deglaze the meat with poultry stock and vinegar, bring to the boil.
- 3
Put carrots in boiling salted water and cook for about 15 minutes. Add broccoli to the carrots 5 minutes before the end of cooking time. Heat 1 tablespoon of oil in a frying pan. Brown the meat in it for approx. 5 minutes on all sides and continue to fry over a medium heat for 5 minutes. Remove the involtini and keep warm. Deglaze the meat with poultry stock and vinegar, bring to the boil. Stir in the sauce thickener and bring to the boil. Season to taste with salt and pepper
Nutrition Facts
390 kcal
34 g
12 g
35 g
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