Turkey cream cheese rolls

Name: Turkey cream cheese rolls
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Stalk leek (leek); 7-10 Tbsp Salt; 1 (approx. 16 cm long) Carrot; 6 discs (5 g each) gossamer turkey breast cold cuts; 150 g granular cottage cheese (0,8 % fat); 3 tablespoons (10 g each) Chilli sauce for chicken; 7-10 Tbsp Asian chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Stalk leek (leek)
7-10 Tbsp Salt
1 (approx. 16 cm long) Carrot
6 discs (5 g each) gossamer turkey breast cold cuts
150 g granular cottage cheese (0,8 % fat)
3 tablespoons (10 g each) Chilli sauce for chicken
7-10 Tbsp Asian chives

Directions

1
Clean the leek, wash it. Cut off the lower ones about 16 cm and cut them into individual leaves (use the rest for other purposes). Blanch in boiling salted water for 3-4 minutes, remove, rinse cold and drain.
2
Peel the carrot, wash and quarter it lengthwise. Put 2 quarters into boiling leek water and simmer for about 3 minutes, drain and drain. Use the rest of the carrot for other purposes. Lay 4 leek leaves overlapping side by side and cover with slices of turkey breast.
3
Spread cottage cheese on it. Place the 2 carrot strips in the middle and roll up into a roll. Cut into 4 small rolls. Cut 1 leek leaf into 4 strips. Tie each roll together with a strip of leek.
4
Arrange on a plate and garnish with chives. Serve with the chilli sauce.