Turkey rolls with horseradish and zucchini with spinach on ribbon noodles
easy
50 mins
50 mins
Ingredients
- 600 g Spinach
- 1 (approx. 250 g) Courgette
- 7-10 Tbsp Salt
- 4 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Pepper
- 4 TSP Horseradish (glass)
- 2 TABLESPOONS Sunflower oil
- 200 ml Vegetable broth
- 200 g ribbon noodles
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 2 TEASPOONS brown sauce thickener
- 1 pinch Sugar
- 4 Stem(s) Thyme
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and roughly chop the spinach. Wash and clean the zucchini and cut lengthwise into 8 thin slices. Boil 200 ml salted water in a pan. Cook the zucchini slices for about 3 minutes.
- 2
Remove and drain well. Wash the meat, dab dry, cut in half lengthwise and season with salt and pepper. Spread 1/2 tsp horseradish on each cutlet. Cover each cutlet with 1 slice of courgette and roll up into roulades.
- 3
Fix with wooden skewers. Heat the oil in a pan and fry the roulades in it for about 5 minutes. Pour in the stock and braise in the closed pan for another 5 minutes. In the meantime, prepare the noodles in boiling salted water according to the instructions on the packet.
- 4
Peel and finely dice the onion. Heat the fat. Sauté onion briefly while turning. Add the spinach and let it collapse in a closed pot. Bring spinach to the boil, simmer for about 2 minutes and season with salt, pepper and nutmeg.
- 5
Remove the roulades and keep them warm. Sprinkle the sauce thickener into the stock, bring to the boil again. Season to taste with sugar and salt. Wash thyme, shake dry, pluck leaves from the stalks. Arrange noodles, spinach, roulades and sauce on a plate.
- 6
Sprinkle pasta with thyme.
Nutrition Facts
470 kcal
43 g
12 g
47 g
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