Turkey rolls in tomato sauce
easy
40 mins
40 mins
Ingredients
- 4 Eggs (size S)
- 1 collar Parsley
- 1 Garlic clove
- 4 (150 g each) thin turkey breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g grated parmesan cheese
- 2 TABLESPOONS Olive oil
- 500 g chunky tomatoes
- 100 ml Chicken bouillon (instant )
- 7-10 Tbsp dried basil
- 1 TABLESPOON Butter
- 600 g Potatoes
- 1 large carrot
- 1/2 Stalk leek (leek)
- 1 cube Bouillon organic vegetables
- 7-10 Tbsp Basil
- 7-10 Tbsp wooden skewers or kitchen yarn
Directions
- 1
Put the eggs in boiling water, boil for 7 minutes. Quench and peel the eggs. Wash parsley, shake dry and chop finely. Peel garlic and chop finely. Wash turkey escalopes and dab dry. Season with salt and pepper.
- 2
Spread garlic, parsley and parmesan on top. Lay eggs on the escalopes and roll them up. Stick them with wooden skewers or wrap them with kitchen string. Heat oil in a pan. Brown the turkey rolls in it all around. Add tomatoes and stock, bring to the boil and cook for about 15 minutes. Peel the potatoes. Season sauce with salt, pepper and basil. Stir in butter. Cut potatoes into cubes. Bring 1/2 litre water and stock cubes to the boil.
- 3
Peel the potatoes. Season sauce with salt, pepper and basil. Stir in butter. Cut potatoes into cubes. Bring 1/2 litre water and stock cubes to the boil. Add potatoes, bring to the boil and cook for about 10 minutes. Peel carrot and cut into fine cubes. Clean, wash and chop the leek. Add vegetables to the potatoes 3-4 minutes before the end of the cooking time, drain. Arrange turkey rolls in sauce and broth potatoes on plates. Garnish with basil
- 4
Add potatoes, bring to the boil and cook for about 10 minutes. Peel carrot and cut into fine cubes. Clean, wash and chop the leek. Add vegetables to the potatoes 3-4 minutes before the end of the cooking time, drain. Arrange turkey rolls in sauce and broth potatoes on plates. Garnish with basil
Nutrition Facts
490 kcal
20 g
19 g
53 g
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