Turkey roulades with celery vegetables
easy
30 mins
30 mins
Ingredients
- 12 thin turkey escalopes (approx. 60 g each)
- 1 glass (400 ml) seasoning sauce for the filling of roulades
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 glass (400 ml) Poultry stock
- 1 (approx. 500 g) Celery
- 2 Onions
- 175 g cherry tomatoes
- 10 g clarified butter
- 7-10 Tbsp colourful pepper
- 200 ml Vegetable broth (instant)
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp flat leaf parsley
- 7-10 Tbsp little wooden skewers
Directions
- 1
Wash the turkey escalopes, dab dry and spread each with a tablespoon of roulade seasoning sauce. Leave the edges free and fold over slightly towards the middle. Roll up the meat and pin it with small wooden skewers.
- 2
Heat the oil in a frying pan and fry the roulades on all sides at medium heat for about 5 minutes. Season with salt and pepper. Deglaze with stock and braise at low heat for 12-15 minutes. Meanwhile clean, wash and chop the celery.
- 3
Onions peel and cut into slices. Clean, wash and halve the tomatoes. Heat lard in a pot. Fry celery and onions for about 5 minutes. Add the tomatoes and fry briefly.
- 4
Season with salt and colored pepper. Deglaze with broth and cook on low heat for 6-8 minutes. Remove the roulades from the pan and keep warm. Thicken stock with sauce thickener and bring to the boil again.
- 5
Add any remaining roulade seasoning sauce to the sauce and stir in. Season to taste with salt and pepper. Arrange the roulades together with the vegetables and the sauce on a plate and serve garnished with parsley as desired.
- 6
Boiled potatoes taste good with it.
Nutrition Facts
480 kcal
13 g
25 g
52 g
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