Turkey rolls with mushroom vegetables

Name: Turkey rolls with mushroom vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Mushrooms; 100 g cherry tomatoes; some stem(s) Sage; 2 (60 g each) thin turkey breast; 2 discs (15 g) Parma ham; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Oil; 1 knife tip Instant vegetable stock; 1 TABLESPOON Light cream; 1 TEASPOON dark sauce thickener; 7-10 Tbsp little wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Mushrooms
100 g cherry tomatoes
some stem(s) Sage
2 (60 g each) thin turkey breast
2 discs (15 g) Parma ham
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Oil
1 knife tip Instant vegetable stock
1 TABLESPOON Light cream
1 TEASPOON dark sauce thickener
7-10 Tbsp little wooden skewers

Directions

1
Preparation: Clean, clean and slice the mushrooms. Wash and clean the tomatoes, cut some in half. Wash sage, dab dry, put something aside for garnishing. Wash meat, dab dry.
2
Parma ham with 1 leaf of sage and cutlet each. Place 1 more sage leaf on the escalopes. Season with salt and pepper. Roll up and fix with wooden skewers. Cut the remaining sage into fine strips.
3
Heat the oil in a coated pan. Brown the turkey rolls in it all around. Add mushrooms and sage and fry briefly. Add 150 ml water. Bring to the boil, stir in broth and simmer for 2-3 minutes.
4
Stir in crème légère. Add the tomatoes, cook briefly. Stir in the sauce thickener and simmer for 1 minute. Season to taste with salt and pepper. Serve with rice.