Turkey rolls with herb cream cheese

Name: Turkey rolls with herb cream cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Turkey escalope; 3 Stem(s) Parsley; 100 g Double cream cream cheese with herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Parma ham; 1 Onion; 800 g Potatoes; 800 g Broccoli; 2 TABLESPOONS Oil; 1-2 TABLESPOONS clarified butter; 150 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and parsley; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Turkey escalope
3 Stem(s) Parsley
100 g Double cream cream cheese with herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Parma ham
1 Onion
800 g Potatoes
800 g Broccoli
2 TABLESPOONS Oil
1-2 TABLESPOONS clarified butter
150 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, pat dry, tap a little flatter. Wash the parsley and remove the leaves. Spread the cutlets with approx. 50 g cream cheese. Season with salt and pepper. Cover with ham and spread parsley leaves on top.
2
Roll up tightly and fix with wooden skewers. Peel the onion and cut into slices. Peel and wash potatoes and cut them into slices. Clean and wash broccoli and cut into small florets. Fry potato and onion slices in hot oil for about 10 minutes until golden brown, just before serving.
3
Season with salt and pepper. Cook broccoli in boiling salted water for about 7 minutes. Fry the turkey rolls in hot lard all around. Deglaze with 1/2 litre water. Cover and stew for about 15 minutes.
4
Stir the remaining cream cheese into the stock. Refine with cream. Add sauce thickener, bring to the boil again. Season sauce with salt, pepper and lemon juice. Serve turkey rolls, sauce and vegetables garnished with lemon and parsley.