Herb-Stuffed Turkey Roll with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 bunch mixed Fresh herbs (such as sage, marjoram, basil and parsley)
- 2 garlic cloves
- 2 slices day-old Toast
- 2 Tbsps roasted Pine nuts
- 250 grams Ricotta cheese
- salt
- peppers (freshly ground)
- 1 kilogram turkey breasts (for roasting)
- 5 Tbsps olive oil
- 1 Tbsp ground paprika
- 30 grams clarified butter
- 1 onion
- 1 red Bell pepper
- ⅓ Cucumber
- 400 grams diced Tomatoes (canned)
Preparation steps
Pluck half of the herbs and peel garlic. Remove crusts from bread. Finely chop herbs, garlic and bread slices, mix with pine nuts and ricotta and season with salt and pepper.
Rinse meat and pat dry. Spread herb mixture over meat and roll up into a roast. Stir 2 tablespoons oil with paprika, season with salt and pepper and brush over roast. Preheat oven to 180°C (approximately 350°F). Melt butter and sauté roast on all sides until golden brown. Place roast in a roasting pan and bake about 1 hour, adding water to pan near end of baking time if needed. For the sauce, peel and dice onion, sauté with remaining herbs in remaining oil and emove from heat. Rinse bell pepper and cucumber, remove seeds, finely chop and add to sauce mixture. Drain tomatoes and add to sauce mixture with some strained liquid from roasting pan. Season sauce with salt and pepper, mix briefly and serve with sliced roast.
