Turkey rolls with spinach filling for carrots

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash and drain. Peel garlic and onion and chop finely. Heat 2 tablespoons of oil in a large pot. Fry the garlic and onion in it. Add the spinach, except for something to garnish, and let it collapse.

2. 2

   Remove, let cool slightly and squeeze out. Season to taste with salt, pepper and nutmeg.

3. 3

   Peel, wash and chop the potatoes. Cook potatoes in salted water for about 20 minutes until soft. Clean the carrots, leaving some green, peel and wash them. Cut carrots diagonally in half and cook in boiling salted water for about 6 minutes.

4. 4

   Melt 2 tablespoons of butter in a frying pan. Lift the carrots out of the water with a skimmer and drain them well. Fry the carrots for about 2 minutes. Wash parsley, dab dry, pluck leaves from the stalks and chop finely.

5. 5

   Add parsley to the carrots, remove from heat and keep warm.

6. 6

   Wash the meat, pat dry, tap flat. Spread with 1 tbsp pesto on each, spread spinach on top. Roll up the cutlets firmly, pin them with wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the turkey rolls for about 10 minutes, turning them over.

7. 7

   Heat milk and 50 g butter in a small pot. Drain the potatoes, let them evaporate, mash finely and stir in the milk.

8. 8

   Cut the remaining spinach into fine strips. Lift meat out of the pan and keep warm. Deglaze the roast with stock, stir in crème fraiche. Season to taste with salt and pepper. Arrange mashed potatoes, carrots and meat on plates, sprinkle with spinach.

9. 9

   Drip sauce over the meat. Add the rest of the sauce.

Nutrition Facts

KCAL
690 kcal

CARBS
42 g

FATS
35 g

PROTEINS
50 g