Herbed Turkey Rouladen with Mixed Vegetables

Preheat oven to 180°C (approximately 350°F).

For the filling, lightly brown ground almonds in a dry frying pan, stirring to toast evenly. Set aside and let cool. Rinse herbs, pat dry, remove stems and finely chop. Mix together almonds, herbs, egg, cream cheese and cornstarch and season with salt and pepper. Rinse turkey breast slices, pat dry and season with salt and pepper.

Spread filling mixture up the centers of the turkey slices. Roll meat over filling and tie with kitchen twine. Tuck thyme sprigs into rolls and season with salt. Heat clarified butter in a frying pan and brown turkey rolls on all sides.

Rinse leek and zucchini, cut in half lengthwise and cut into pieces. Rinse, peel and slice carrots. Rinse and trim green beans. Place turkey rolls in a roasting pan, add broth and cook in preheated oven for 1 hour. Meanwhile, cook vegetables in a pan with hot oil until browned, about 15 minutes. After turkey has cooked for 30 minutes, remove from the roasting pan, place vegetables in the bottom of the pan, arrange turkey on top of vegetables and continue cooking. Serve immediately.