Turkey rolls with almond broccoli
easy
30 mins
30 mins
Ingredients
- 1 Head broccoli (about 450 g)
- 8 thin turkey escalopes (approx. 60 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Bacon
- 8 dried apricots
- 7-10 Tbsp Flour
- 3 TABLESPOONS Oil
- 1 small orange
- 100 ml Orange juice
- 400 ml Chicken broth (instant)
- 8 Roasting wedges (approx. 50 g each)
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 50 g flaked almonds
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Thyme
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the broccoli, divide into small florets and drain. Wash the turkey escalopes, dab dry and season with salt and pepper. Put 1 slice of bacon and 1 apricot on each turkey escalope, roll up and pin with wooden skewers.
- 2
Dust the rolls with flour. Heat 1 tablespoon of oil in a frying pan and fry the rolls all around. Wash the orange, dab dry and cut into thin slices. Fry the orange slices and deglaze the rolls with orange juice and stock.
- 3
Cover and stew for about 15 minutes over a low heat. In the meantime, heat the rest of the oil in a pan and fry the roast chunks on both sides for about 8 minutes until golden brown. Heat the fat in a pan and pour on 100 ml water.
- 4
Season with salt and nutmeg and stew the broccoli florets in it covered for about 10 minutes. Meanwhile roast the almonds in a hot pan without fat until golden brown. Remove and put aside. Take out the turkey rolls and keep warm.
- 5
Boil up the orange stock. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Season with salt and pepper. Degrease the roast on kitchen paper. Arrange turkey rolls with sauce and broccoli on a plate.
- 6
Sprinkle broccoli with almonds and garnish the rolls with thyme. Serve roast chunks separately.
Nutrition Facts
650 kcal
39 g
36 g
39 g
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