Turkey rolls in mustard cream

Name: Turkey rolls in mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 TEASPOON flaked almonds; 100 g Mushrooms; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 2 thin turkey escalopes (approx. 125 g each); 1-2 TABLESPOONS medium hot mustard; 1/2 TEASPOON Chicken broth; 300 g Broccoli; 1 Bag of mashed potatoes (with milk; 3 portions); 1 TABLESPOON Light cream; 2 TEASPOONS sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 TEASPOON flaked almonds
100 g Mushrooms
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley
2 thin turkey escalopes (approx. 125 g each)
1-2 TABLESPOONS medium hot mustard
1/2 TEASPOON Chicken broth
300 g Broccoli
1 Bag of mashed potatoes (with milk; 3 portions)
1 TABLESPOON Light cream
2 TEASPOONS sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Roast the almonds. Clean, wash and finely chop the mushrooms. Fry in 1/2 teaspoon of oil. Season with salt and pepper. Wash and chop parsley and stir into the mushrooms.
2
Dab schnitzel dry and tap flatter. Cut in half crosswise and spread with mustard. Spread mushroom mixture on top. Roll up and pin. Fry in 1/2 tsp. oil. Deglaze with 200 ml water. Bring to the boil and stir in broth. Cover and cook for about 15 minutes.
3
Clean broccoli, wash it, cut it into florets. Steam in little boiling salted water for about 5 minutes. Bring 1/2 l water to the boil, remove from the stove. Stir in the puree
4
Remove the rolls. Stir the crème légère into the stock, bring to the boil and thicken. Season to taste with mustard and pepper. Arrange everything. Sprinkle with almonds