Turkey roulades with carrot-spinach

Name: Turkey roulades with carrot-spinach
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 150 g Mushrooms; 3 Onions; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 4 thin turkey escalopes (approx. 175 g each); 200 g Carrots; 600 g Spinach; 50 ml White wine; 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 package (410 g) Eier-Spätzle; 20 g Butter or margarine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

150 g Mushrooms
3 Onions
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
4 thin turkey escalopes (approx. 175 g each)
200 g Carrots
600 g Spinach
50 ml White wine
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 package (410 g) Eier-Spätzle
20 g Butter or margarine

Directions

1
Clean, wash and finely dice the mushrooms. Peel one onion and also dice finely. Fry onion and mushrooms in 1 tablespoon of hot oil for about 3 minutes and season with salt and pepper.
2
Wash parsley, dab dry and chop. Stir into the mushroom and onion mixture. Wash the cutlets and dab dry. Knock flat if necessary. Spread with mushroom mixture and roll up. Pin with roulade needles.
3
Rub with salt and pepper and fry in 2 tablespoons of hot oil for about 15 minutes. In the meantime, peel carrots, cut them in half lengthwise and slice them. Sort the spinach, wash and drain.
4
Peel the rest of the onions and cut into slices. Steam onions and carrots in the remaining oil for about 10 minutes. Add the spinach and let it collapse. Season to taste with salt and pepper. Remove roulades from the pan and keep warm.
5
Deglaze the meat with wine and cream and bring to the boil. Stir in sauce thickener and season with salt and pepper. Swivel the spaetzle in hot fat. Arrange one roulade each with spinach vegetables, spaetzle and sauce on a plate.