Turkey roll roast with tender vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preparation for Sauce Hollandaise" (for 1/4 l liquid each)

2. 2

   1/2 cup (125 g) whipped cream

3. 3

   Peel and finely dice the onions and garlic. Wash parsley, dab dry and chop coarsely. Mix with onions, garlic and pepper. Wash turkey breast, dab dry and cut and open to form a flat rectangle or square. Place 3/4 of the bacon on top, spread onion mixture on top. Roll up the meat and lay it with the seam side down. Spread the rest of the bacon on the roast. Wrap the roast with kitchen string and place in a roasting pan. Pour on stock. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-60 minutes. Clean and wash the cauliflower and divide into florets. Cook in boiling salted water for about 13 minutes. Add peas after 8 minutes. Keep roast warm. Sieve the roast stock, measure 1/4 litre. Add sauce powder and cream and bring to the boil. Stir in butter in pieces bit by bit. Season to taste with curry. Drain vegetables. Cut meat open. Arrange both on a plate. Pour some sauce over the vegetables. Add the rest of the sauce. Boiled potatoes taste good with it.

4. 4

   (4 persons). about 2600 kJ/ 620 kcal. E 55 g, F 38 g, KH 14 g (6 persons)

Nutrition Facts

KCAL
940 kcal

CARBS
22 g

FATS
57 g

PROTEINS
82 g