Turkey rolls with ginger cream

Name: Turkey rolls with ginger cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 walnut-sized piece of ginger tuber; 1-2 Garlic cloves; 4 Stem(s) Oregano; 2 tablespoons (30 g each) "Refine with finesse" (you may; 11% fat, lighter than crème fraîche); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (120 g each) Turkey escalope; 200 g Wholemeal rice; 500 g Broccoli; 500 g Carrots; 1-2 tablespoons (10 g each) Oil; 250 ml Vegetable broth (instant); 125 ml You get to cook with finesse; 7-10 Tbsp Oregano

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger tuber
1-2 Garlic cloves
4 Stem(s) Oregano
2 tablespoons (30 g each) "Refine with finesse" (you may; 11% fat, lighter than crème fraîche)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (120 g each) Turkey escalope
200 g Wholemeal rice
500 g Broccoli
500 g Carrots
1-2 tablespoons (10 g each) Oil
250 ml Vegetable broth (instant)
125 ml You get to cook with finesse
7-10 Tbsp Oregano

Directions

1
Peel ginger and garlic and dice very finely. Wash and chop the oregano. Mix prepared ingredients with refiners with finesse. Season with salt and pepper. Wash the turkey escalopes, dab dry, tap flatter.
2
Spread cream on it. Roll up firmly and pin. Prepare rice in boiling salted water according to package instructions. Clean and wash the broccoli and divide into small florets. Peel, wash and cut carrots into small pieces.
3
Heat vegetable oil in a pan. Brown the rolls in it all around. Season with salt and pepper. First deglaze with broth, cover and stew for about 10 minutes. Add finesse, bring to the boil briefly and season to taste.
4
In the meantime, cook the vegetables in boiling salted water for 5-8 minutes. Serve vegetables, rice, rolls and sauce in portions, garnished with fresh oregano.