Turkey rolls with mashed potatoes and olives

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, peel and cover the potatoes and cook them in little boiling salted water for about 20 minutes. Peel and chop garlic. Puree 100 g olives, garlic and 2 tablespoons olive oil. Chop the remaining olives. Wash parsley, dab dry and chop as well, except for a little bit for garnishing. Mix with the chopped olives. Peel and dice the onion.

2. 2

   Place the turkey slices on a work surface, cover the slices with cling film and roll them out a little flatter with a kitchen roll (or spread them flatter with a knife). Season meat with salt and pepper and sprinkle with Parmesan cheese. Place a slice of Parma ham on each turkey slice. Roll up the meat into roulades and pin them with wooden skewers. Heat clarified butter in a roasting pan and fry the turkey rolls in it until they are well done. Add onion, fry briefly and deglaze with white wine and chicken soup. Cover and stew for about 10 minutes. Clean and wash the broccoli and cut into florets. Steam in little boiling salted water for about 8 minutes. Scald tomatoes with boiling water, rinse under cold water and peel the skin. Cut tomatoes in half, remove seeds and cut into cubes. Heat butter in a pot, add tomatoes and toss the drained broccoli in it. Keep warm. Pour cream into the turkey rolls, sprinkle with sauce thickener and bring to the boil again briefly.

3. 3

   Clean and wash the broccoli and cut into florets. Steam in little boiling salted water for about 8 minutes. Scald tomatoes with boiling water, rinse under cold water and peel the skin. Cut tomatoes in half, remove seeds and cut into cubes. Heat butter in a pot, add tomatoes and toss the drained broccoli in it. Keep warm. Pour cream into the turkey rolls, sprinkle with sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Drain the potatoes and collect approx. 150 ml of potato water and add again. Add olive puree and milk and mash the potatoes. Flavour with salt and pepper. Arrange turkey rolls, broccoli and mashed potatoes and olives on a large plate. Drizzle 1-2 tablespoons of olive oil over the puree and sprinkle with the parsley mixture. Serve garnished with parsley

4. 4

   Season to taste with salt and pepper. Drain the potatoes and collect approx. 150 ml of potato water and add again. Add olive puree and milk and mash the potatoes. Flavour with salt and pepper. Arrange turkey rolls, broccoli and mashed potatoes and olives on a large plate. Drizzle 1-2 tablespoons of olive oil over the puree and sprinkle with the parsley mixture. Serve garnished with parsley

5. 5

   Per portion (4) approximately 3650 kJ/ 870 kcal. E: 78 g/ F: 38 g/ KH: 39 g. Per portion (6) approx. 2430 kJ/ 580 kcal. E: 52 g, F: 25 g, KH: 26 g