Stuffed turkey rolls

Name: Stuffed turkey rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 thin turkey escalopes (approx. 80 g each); 8 discs (approx. 75 g) Parma ham; 7-10 Tbsp Pepper; 7-10 Tbsp creeping thyme; 2 TABLESPOONS Oil; 1 Onion; 1 kg Carrots; 7-10 Tbsp Salt; 1 pinch Sugar; 2 TABLESPOONS medium hot mustard; 100 g Whipped cream; 1-2 TABLESPOONS dark sauce thickener; 1 collar Chives; 7-10 Tbsp Parsley; 7-10 Tbsp wooden sticks

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 thin turkey escalopes (approx. 80 g each)
8 discs (approx. 75 g) Parma ham
7-10 Tbsp Pepper
7-10 Tbsp creeping thyme
2 TABLESPOONS Oil
1 Onion
1 kg Carrots
7-10 Tbsp Salt
1 pinch Sugar
2 TABLESPOONS medium hot mustard
100 g Whipped cream
1-2 TABLESPOONS dark sauce thickener
1 collar Chives
7-10 Tbsp Parsley
7-10 Tbsp wooden sticks

Directions

1
Wash the schnitzel, dab dry and tap flat. Place 1 slice of ham on each cutlet. Sprinkle with pepper and thyme. Roll up into roulades and stick together with chopsticks. Heat the oil.
2
Brown the roulades in it all around. Peel and finely chop the onion. Add to the roulades and fry briefly. Deglaze with 400 ml water. Cover and cook over high heat for 10 minutes.
3
Meanwhile peel and wash the carrots and cut them in half lengthwise. Cook in boiling salted water with a pinch of sugar for about 10 minutes. Stir mustard and cream into the roulade sauce. Add the sauce thickener and bring to the boil briefly.
4
Season to taste with salt and pepper. Wash the chives, cut into small rolls and stir in. Serve everything sprinkled with parsley leaves. Boiled potatoes taste good with it.