Roasted onion rolls with broccoli

Name: Roasted onion rolls with broccoli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Carrots (approx. 150 g); 500-600 g Broccoli; 600 g Onions, 3-4 tablespoons oil; 8 thin turkey escalopes (à approx. 100 g;; 7-10 Tbsp white pepper, salt; 8 discs Breakfast bacon (Bacon; approx. 80 g); 2 TEASPOONS Vegetable broth (instant); 250 g Spaetzle 1 tablespoon flour (15-20 g); 50-100 g Whipped cream; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Carrots (approx. 150 g)
500-600 g Broccoli
600 g Onions, 3-4 tablespoons oil
8 thin turkey escalopes (à approx. 100 g;
7-10 Tbsp white pepper, salt
8 discs Breakfast bacon (Bacon; approx. 80 g)
2 TEASPOONS Vegetable broth (instant)
250 g Spaetzle 1 tablespoon flour (15-20 g)
50-100 g Whipped cream
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and chop the carrots. ##Broccoli## Clean, wash and cut into florets. Peel onions and cut into rings. Fry the onion rings in 2 tbsp. hot oil in portions while turning them until crispy and take them out
2
Wash the escalopes if necessary and dab dry with kitchen paper. Knock flatter if necessary. Season with pepper and place 1 slice of bacon on each cutlet. Cover with about 1/2 of the onion rings. Roll up the cutlets and pin them
3
Heat 1-2 tablespoons of oil and fry the rolls in it. Add carrots and half of the remaining onions. Deglaze with 1/2 l water, bring to the boil. Stir in stock. Cover and stew for 10-15 minutes.
4
Cook the spaetzle in plenty of boiling salted water for about 10 minutes (or follow package instructions). Put broccoli into little boiling salted water, cover and steam for 6-8 minutes
5
Remove the rolls. Mix flour and cream, stir into the stock and simmer for about 5 minutes. Put the rolls back in and let them simmer a little longer
6
Drain the spaetzle and broccoli. Arrange turkey rolls with sauce, spaetzle and broccoli. Spread the remaining onion rings on top