Poultry roulade with mashed potatoes
very easy
60 mins
60 mins
Ingredients
- 1 Spring onion
- 4 Turkey escalope (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Cream cheese preparation with chili
- 4 TABLESPOONS Tomato paste
- 2 (200 g each) Cup of cream plus bouillon (refrigerated shelf)
- 800 g Potatoes
- 200 ml Milk
- 50 g Butter
- 7-10 Tbsp freshly grated nutmeg
- 400 g Courgette
- 200 g cherry tomatoes
- 2 TABLESPOONS Olive oil
- 2 red chillies
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the spring onion and cut into fine rings. Wash the meat, dab dry, tap flat, season with salt and pepper. Spread each cutlet with about 1 tbsp. cream cheese and 1 tbsp. tomato paste and cover with the leek rings. Then roll up into roulades and pin them with wooden skewers
- 2
Place the finished roulades in an ovenproof dish and pour the cream bouillon over them. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes
- 3
For the puree, peel, wash and quarter the potatoes and cook in boiling salted water. Drain the potatoes. Bring milk to the boil. Finely mash potatoes, hot milk and butter. Season to taste with salt and nutmeg
- 4
In the meantime wash and clean the zucchini and cut them into slices. Wash and halve the tomatoes. Heat the oil in a pan and fry the zucchini for about 8 minutes while turning. After about 6 minutes add the tomatoes. Season with salt and pepper. Clean and wash the chillies and cut them into fine strips
- 5
Arrange roulades, mashed potatoes, vegetables and sauce. Sprinkle with chilli strips
Nutrition Facts
650 kcal
37 g
37 g
42 g
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