Zucchini Turkey Rolls

Name: Zucchini Turkey Rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 4 thin turkey escalopes (approx. 150 g each); 7-10 Tbsp salt, white pepper; 8 thin slices of Kasseler cold cuts; 2 TABLESPOONS Oil; 1 TEASPOON clear broth (instant); 7-10 Tbsp 750 g-1 kg broccoli; 125 g Whipped cream; 2 TABLESPOONS Mustard (e.g. more granular); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
4 thin turkey escalopes (approx. 150 g each)
7-10 Tbsp salt, white pepper
8 thin slices of Kasseler cold cuts
2 TABLESPOONS Oil
1 TEASPOON clear broth (instant)
7-10 Tbsp 750 g-1 kg broccoli
125 g Whipped cream
2 TABLESPOONS Mustard (e.g. more granular)
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the zucchini and slice them lengthwise into thin slices with a peeler
2
Cut escalopes crosswise in half, dab dry and season. Cover with zucchini and pork loin. Roll up and fix with skewers
3
Heat the oil. Fry the rolls in it thoroughly all around. Deglaze with 3/8 l water. Bring to the boil and stir in the stock. Cover the escalope rolls and braise at low heat for about 20 minutes
4
Clean and wash the broccoli and cut it into small florets. Cover and steam for 5-6 minutes in little boiling salted water.
5
Remove the rolls and keep warm. Stir cream and mustard into the stock. Bind and season to taste. Arrange rolls, broccoli and mustard sauce. Garnish with parsley if desired. Roast potatoes go well with it