Turkey rolls in spicy mustard sauce (diabetics)
easy
50 mins
50 mins
Ingredients
- 400 g cleaned leek (leek)
- 2 thin turkey escalopes (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 disc (50 g) young Gouda cheese
- 2 discs smoked ham without fat edge (à 30-40 g)
- 2 TABLESPOONS Oil
- 1 TABLESPOON Mustard
- 1/4 l Vegetable broth (instant)
- 60 g Long grain rice
- 1 (approx. 50 g) cleaned tomato
- 2-3 stem(s) Parsley
- 7-10 Tbsp vegetable binder
Directions
- 1
Remove 4 leek leaves. Cut the rest into rings. Blanch leaves in boiling water for 3-4 minutes. Remove. Place 2 leaves next to each other. Press the cutlets flat, place them on the leek leaves and season.
- 2
Cut cheese slices in half. Place on the meat with a slice of ham. Roll up and fix with a wooden skewer. Fry the roulades in 1 tablespoon of hot oil. Sprinkle with curry and add 200 ml stock. Cover and stew for about 15 minutes. Cook rice in boiling salted water for about 20 minutes. Dice tomatoes and sauté with the rest of the leek in the remaining oil, season. Add the rest of the stock and stew for 10-15 minutes. Chop parsley finely and mix into the rice. Remove the roulades from the stock and keep warm.
- 3
Cover and stew for about 15 minutes. Cook rice in boiling salted water for about 20 minutes. Dice tomatoes and sauté with the rest of the leek in the remaining oil, season. Add the rest of the stock and stew for 10-15 minutes. Chop parsley finely and mix into the rice. Remove the roulades from the stock and keep warm. Bring sauce to the boil and thicken with vegetable thickener. Serve everything
Nutrition Facts
470 kcal
32 g
19 g
45 g
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