Turkey rolls on leaf spinach

Name: Turkey rolls on leaf spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Mushrooms; 3 medium-sized onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 4-6 thin turkey escalopes (approx. 150 g each); 1/4 l Milk; 1/8 l clear soup; 250 g Spätzle; 300 g Carrots; 1 TABLESPOON butter/margarine; 300 g Frozen leaf spinach; 2 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Fresh cream; 4-6 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Mushrooms
3 medium-sized onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley
4-6 thin turkey escalopes (approx. 150 g each)
1/4 l Milk
1/8 l clear soup
250 g Spätzle
300 g Carrots
1 TABLESPOON butter/margarine
300 g Frozen leaf spinach
2 TABLESPOONS sauce thickener
1-2 TABLESPOONS Fresh cream
4-6 wooden skewers

Directions

1
Clean and chop the mushrooms and 1 onion. Fry both in 1 tbsp. hot oil. Season with salt and pepper. Wash, chop and stir in parsley
2
Spread the cutlets with the filling and roll them up. Tighten. Fry in 2 tablespoons of hot oil. Deglaze with milk and broth and braise covered for about 15 minutes
3
Cook the spaetzle in salted water for about 15 minutes. Peel, wash and chop onions and carrots. Fry both in hot fat. Add spinach and 100 ml water. Steam for about 16 minutes. Seasoning
4
Keep the rolls warm. Thicken the sauce. Stir in crème fraiche. Season to taste and serve.
5
Drink: rosé wine