Turkey roulades with potato gratin
easy
55 mins
55 mins
Ingredients
- 800 g slightly larger potatoes
- 1 Garlic clove
- 450 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON dried, Italian herbs
- 2 go. tablespoon grated parmesan cheese
- 4 Turkey roulades (approx. 175 g each)
- 50 g Fresh goat cheese
- 1 TABLESPOON green pesto (glass)
- 7-10 Tbsp pink berries
- 1 TABLESPOON clarified butter
- 1 TABLESPOON sauce thickener
- 2 stem(s) Basil
- 7-10 Tbsp wooden skewers or roulade needles
Directions
- 1
Peel and wash the potatoes and slice them into thin slices. Peel garlic, press through a garlic press. Mix 250 g cream and garlic. Season with salt, pepper and dried herbs. Fill potatoes in 4 flat casseroles in flakes. Sprinkle with parmesan.
- 2
Sprinkle with spiced cream. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. In the meantime, wash the roulades, dab dry and tap them a little flatter. First spread with goat cheese, then with pesto. Season with pepper and pink berries. Roll up firmly and pin. Heat lard in a pan. Fry the roulades in it at medium heat while turning for about 10 minutes. Season with salt and pepper. Deglaze with 250 ml water, cover and cook for another 10 minutes. Add 200 g cream, bring to the boil briefly. Add sauce thickener, bring to the boil and season to taste with salt and pepper.
- 3
Heat lard in a pan. Fry the roulades in it at medium heat while turning for about 10 minutes. Season with salt and pepper. Deglaze with 250 ml water, cover and cook for another 10 minutes. Add 200 g cream, bring to the boil briefly. Add sauce thickener, bring to the boil and season to taste with salt and pepper. Serve roulades and gratin with basil sprinkled on top and garnished. Serve with tomato salad
Nutrition Facts
750 kcal
30 g
46 g
53 g
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