Turkey rolls with carrots

Name: Turkey rolls with carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Carrots; 7-10 Tbsp Salt; 1 medium onion; 1 collar Parsley; 4 thin turkey escalopes (approx. 150 g each); 7-10 Tbsp black pepper; 7-10 Tbsp 800 g-1 kg potatoes; 2 TABLESPOONS Oil; 1-2 TEASPOONS Tomato paste; 2 TEASPOONS Chicken broth; 1 pinch Sugar; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Carrots
7-10 Tbsp Salt
1 medium onion
1 collar Parsley
4 thin turkey escalopes (approx. 150 g each)
7-10 Tbsp black pepper
7-10 Tbsp 800 g-1 kg potatoes
2 TABLESPOONS Oil
1-2 TEASPOONS Tomato paste
2 TEASPOONS Chicken broth
1 pinch Sugar
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the carrots. Peel 1 large carrot lengthwise into thin slices with a peeler. Cut the rest of the carrots into diagonal pieces. Cook the carrot slices in boiling salted water for about 2 minutes. Drain well
2
Peel and finely chop the onion. Wash the parsley. Pluck 1/4 of the leaves from the stems. Wash the meat, dab dry and possibly tap flatter. Season with salt and pepper, cover with parsley leaves and carrot slices. Roll up and pin with skewers. Peel and wash the potatoes
3
Heat the oil. Fry the rolls in it thoroughly all around. Sauté the onion briefly. Brown the tomato paste. Deglaze with 1/2 l water, stir in broth. Bring to the boil, cover and stew for 18-20 minutes
4
Cover the potatoes and cook them in salted water for about 20 minutes. Steam carrot pieces in little boiling salted water covered with sugar for 12-15 minutes. Finely chop the rest of the parsley, except for a little bit for garnishing
5
Keep the rolls warm. Bind the stock with sauce thickener. Season to taste with salt, pepper and sugar. Add roulades to the sauce and simmer briefly. Drain potatoes and carrots. Arrange everything. Sprinkle with parsley and garnish