Turkey roulade with spinach filling and potatoes

Name: Turkey roulade with spinach filling and potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g deep-frozen leaf spinach; 100 g Toast; 9 TABLESPOONS Butter; 7-10 Tbsp Salt; 2 Shallots; 100 g dried cranberries; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 2 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp Pepper; 2 Onions; 1 Garlic clove; 500 ml Poultry broth; 7-10 Tbsp freshly grated nutmeg; 4 Turkey escalope (approx. 180 g each); 800 g Potatoes; 400 g Sweet potatoes; 1 TABLESPOON Cornstarch; 50 g Whipped cream; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Roulade skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g deep-frozen leaf spinach
100 g Toast
9 TABLESPOONS Butter
7-10 Tbsp Salt
2 Shallots
100 g dried cranberries
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
2 TABLESPOONS Balsamic Vinegar
7-10 Tbsp Pepper
2 Onions
1 Garlic clove
500 ml Poultry broth
7-10 Tbsp freshly grated nutmeg
4 Turkey escalope (approx. 180 g each)
800 g Potatoes
400 g Sweet potatoes
1 TABLESPOON Cornstarch
50 g Whipped cream
7-10 Tbsp Sweet peppers
7-10 Tbsp Roulade skewers

Directions

1
Defrost spinach at room temperature. Dice bread. Heat 4 tablespoons of butter in a frying pan and roast the bread cubes for about 4 minutes while turning. Season with salt
2
For the chutney, peel and finely dice the shallots. Chop the cranberries coarsely. Heat 1 tablespoon of oil and sauté the shallots for about 6 minutes until translucent. After about 4 minutes add cranberries and sugar. Deglaze with vinegar, bring to the boil, season with salt and pepper
3
Peel and finely dice the onions and garlic. Squeeze out the spinach and chop coarsely. Heat 1 tablespoon of butter. Fry 1 onion and garlic for about 5 minutes. After about 3 minutes add the spinach. Add 100 ml broth and bring to the boil. Season to taste with salt and nutmeg. Stir in croutons
4
Wash cutlets, dab dry, season with salt and pepper. Spread the spinach and bread mixture over the escalopes, roll them up and pin them with roulade skewers. Heat 3 tablespoons of oil in a deep frying pan and fry the roulades in it for about 10 minutes on all sides. After about 5 minutes add the remaining onion. Deglaze with 400 ml stock, bring to the boil and braise in the closed pan for about 20 minutes
5
In the meantime, peel the potatoes and sweet potatoes and cut them into small pieces depending on their size. Cook the potatoes in boiling salted water for about 20 minutes. Steam sweet potatoes in about 250 ml boiling salted water for about 10 minutes. Drain the potatoes, let them drip off briefly, add 4 tbsp. butter and toss the potatoes in a closed pot. Drain sweet potatoes, add to potatoes and swivel slightly
6
Remove the roulades from the sauce. Stir the starch and 4 tablespoons of water until smooth. Bring the sauce to the boil and thicken with mixed starch. Refine with cream. Season sauce with salt, pepper and paprika. Arrange potatoes, roulades and cranberry chutney
7
Preparation time approx. 1 hour 20 minutes