Schnitzel rolls with carrot filling
easy
45 mins
45 mins
Ingredients
- 4 large carrots
- 7-10 Tbsp Salt
- 150 g Double cream cream cheese
- 75 g pesto alla genovese
- 6 discs (150 g each) thin turkey breast
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 125 ml White wine
- 750 ml Chicken bouillon (instant)
- 600 g Potatoes
- 500 g Broccoli
- 1 TABLESPOON Butter or margarine
- 125 ml Milk
- 7-10 Tbsp grated nutmeg
- 6 TABLESPOONS Whipped cream
- 1 heaped tbsp. flour
- 7-10 Tbsp Basil
- 7-10 Tbsp Roulade needles
Directions
- 1
Peel and wash the carrots. Cut 2 carrots very diagonally into thin slices. Blanch briefly in boiling salted water, drain and drain. Mix cream cheese and pesto. Wash the meat, dab dry and season with salt and pepper.
- 2
Spread the schnitzel with cream cheese. Spread carrot slices on top. Roll up schnitzel and pin with roulade needles. Heat oil in a pan. Brown the rolls all around. Deglaze with wine and stock, bring to the boil and cook for about 20 minutes.
- 3
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Cut 2 carrots into pieces. Clean and wash the broccoli and cut into florets. Wash carrots in boiling Sa
- 4
Add broccoli after about 5 minutes. Drain the potatoes. Add fat and milk and mash to a puree. Season with salt and nutmeg. Remove rolls from the pan and keep warm. Stir cream and flour until smooth, stir into the sauce and bring to the boil.
- 5
Season to taste with salt and pepper. Arrange rolls with sauce, vegetables and mashed potatoes. Garnish with basil.
Nutrition Facts
750 kcal
31 g
37 g
66 g
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