Turkey rolls with olive puree & broccoli

Name: Turkey rolls with olive puree & broccoli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4-6 thin turkey breast; 7-10 Tbsp salt, pepper (à approx. 125 g); 30 g grated parmesan; 4-6 discs Parma ham; 2-3 TABLESPOONS butter/margarine; 1 Onion; 1/4 l White wine, 1/8 l broth; 800 g Potatoes; 1 Garlic clove; 80 g pitted green olives; 1 TABLESPOON Olive oil; 750 g broccoli, 1 tomato; 5-6 Tbsp Whipped cream; 2-3 TABLESPOONS sauce thickener; 1/8 l milk, 1/2 bunch of parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4-6 thin turkey breast
7-10 Tbsp salt, pepper (à approx. 125 g)
30 g grated parmesan
4-6 discs Parma ham
2-3 TABLESPOONS butter/margarine
1 Onion
1/4 l White wine, 1/8 l broth
800 g Potatoes
1 Garlic clove
80 g pitted green olives
1 TABLESPOON Olive oil
750 g broccoli, 1 tomato
5-6 Tbsp Whipped cream
2-3 TABLESPOONS sauce thickener
1/8 l milk, 1/2 bunch of parsley

Directions

1
Flatten the schnitzel and season. Add cheese and ham. Roll up the meat and pin it. Fry in 1-2 tablespoons of hot fat. Onion peel, dice and stew. Boil up with wine and broth. Cover and stew for 20 minutes.
2
For the olive puree, peel and wash the potatoes and cook for 20 minutes. Peel garlic. Puree garlic and olives. Stir in oil
3
Cleaning and washing vegetables. Cut broccoli into florets. Steam in salt water for about 8 minutes. Seed and dice the tomato. Pour cream into the rolls, thicken and season
4
Drain the potatoes and collect 100 ml of cooking water. Mash with potatoes, milk and pureed olives, season
5
Drain the broccoli. Toss with tomato in 1 tablespoon of hot fat. Arrange everything. Wash and chop the parsley and sprinkle over the puree
6
Drink: strong white wine