Turkey roulades with mustard-herb filling (diabetics)
easy
60 mins
60 mins
Ingredients
- 320 g peeled potatoes
- 7-10 Tbsp Sea salt
- 4 (70 g each) Turkey escalope
- 100 g cleaned mushrooms
- 1/2 bunch Chives and parsley
- 3 TABLESPOONS Safflower oil
- 7-10 Tbsp white pepper
- 3 TABLESPOONS medium hot mustard
- 300 g cleaned broccoli
- 30 g flaked almonds
- 100 g Schmand
- 1 g vegetable binder
- 50 ml Milk
- 7-10 Tbsp freshly grated nutmeg
- 7-10 Tbsp little wooden skewers
Directions
- 1
Cook the potatoes in salted water for about 20 minutes. Wash the cutlets, dab dry and tap flat. Cut mushrooms into thin slices. Wash herbs and chop coarsely. Heat 1 tablespoon of oil in a pan and fry the mushrooms. Season with salt and pepper. Mix in the herbs. Spread the inside of the escalopes with 2 tablespoons of mustard. Spread herb mushrooms on top. Roll up and pin with small wooden skewers. Heat remaining oil and fry roulades all around. Deglaze with 150 ml water and cook for about 15 minutes with the lid closed
- 2
Cut broccoli into florets and cook in boiling salted water for about 8 minutes. Roast the almonds in a pan for 2 minutes, remove
- 3
Remove the roulades and keep warm. Mix meat stock, remaining mustard and sour cream. Thicken slightly and bring to the boil. Season with salt and pepper
- 4
Drain and mash the potatoes, stir in the milk and nutmeg. Season with salt and pepper. Fill mashed potatoes into a piping bag with a star-shaped spout and spray rosettes onto the plates. Sprinkle broccoli with almond flakes. Serve with turkey rolls and sauce
Nutrition Facts
700 kcal
33 g
37 g
50 g
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