Turkey and carrot roulade

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots. Cut 175 g carrots into long strips with a peeler. Cut the rest of the carrots into slices. Put the carrot strips into boiling salted water and simmer for about 2 minutes.

2. 2

   Pour into a sieve and drain well. Peel the potatoes and wash them thoroughly. Peel and finely chop the onion. Wash parsley, dab dry, pluck leaves from the stems. Wash the meat, dab dry, and place on a work surface next to each other.

3. 3

   Season with salt and pepper. Cover one side first with parsley leaves and then with carrot strips. Roll up and stick together with wooden skewers. Heat the oil in a pan and fry the roulades in it, turning them all around.

4. 4

   Add the onion and fry briefly. Add tomato paste, sauté briefly and deglaze with stock. Cover and stew for 18-20 minutes. In the meantime, boil potatoes in a pot with salted water and cook for about 20 minutes.

5. 5

   Put carrots also in a pot with boiling salted water and sugar, bring to the boil, cover and cook over medium heat for 12-15 minutes. In the meantime wash parsley, dab dry and chop finely.

6. 6

   Remove the roulades from the pan and keep warm. Bring the roast stock to the boil, stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and sugar. Put the roulades back into the sauce. Drain the potatoes.

7. 7

   Pour carrots into a sieve. Serve roulades with sauce, potatoes and carrots sprinkled with parsley on plates.

Nutrition Facts

KCAL
360 kcal

CARBS
36 g

FATS
7 g

PROTEINS
36 g