Turkey and carrot roulades

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the carrots, leave some green to stand and wash as desired. Put carrots in boiling salted water and cook for 10-12 minutes. Carefully lift them out with a skimmer. Drain.

2. 2

   Peel and wash the potatoes, put them in a pot with salted water, bring to the boil and cook for about 20 minutes. In the meantime peel onions and cut them into slices. Wash parsley, dab dry and chop finely, except for a little to garnish.

3. 3

   Wash the meat, dab dry and cut in half lengthwise. Wrap carrots with meat and stick together with wooden skewers. Heat oil in a pan and fry turkey and carrot roulades for 5-6 minutes, turning them over.

4. 4

   In the meantime, bring the milk and fat to the boil in a small pot. Remove the turkey and carrot roulades from the pan and keep warm. Add onions to the frying fat and fry while turning. Deglaze with stock and cream, bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper.

5. 5

   Remove the wooden skewers from the roulades. Add the roulades to the sauce and keep warm. Drain and steam the potatoes and mash them with a potato masher. Fold in the milk and fat mixture. Flavour with nutmeg.

6. 6

   Sprinkle mashed potatoes with parsley and serve roulades garnished with sauce and parsley.

Nutrition Facts

KCAL
510 kcal

CARBS
42 g

FATS
20 g

PROTEINS
37 g