Roast Turkey Roll

with green vegetables
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Roast Turkey Roll
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
387
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories387 kcal(18 %)
Protein55.2 g(56 %)
Fat13.7 g(12 %)
Carbohydrates10 g(7 %)

Ingredients

for
4
Ingredients
100 grams button Mushroom
50 grams raw ham
4 tablespoons vegetable oil
2 teaspoons thyme
1 tablespoon Tomato paste
salt
freshly ground peppers
800 grams turkey breasts
Bakers twine
400 milliliters chicken stock
2 zucchini
150 grams peas
1 teaspoon organic, grated Lemon peel
100 milliliters Vegetable broth
some mint (for serving)
2 teaspoons cornstarch
How healthy are the main ingredients?
hamTomato pastethymesaltzucchinimint

Preparation steps

1.

Wipe button mushrooms with a damp cloth and chop. Cut ham into small cubes. Heat 1 tablespoon oil in a frying pan. Sauté mushrooms and ham and add thyme. Pour into a bowl, stir in tomato paste and season with salt and pepper.

2.

Pound turkey breast flat on a work surface. Cover with the mushroom mixture and roll up. Tie with kitchen twine. Heat 2 tablespoons oil in a Dutch oven. Sear turkey rolls on all sides. Pour in chicken stock, cover and simmer for about 45-50 minutes.

3.

Rinse, trim and chop the zucchini. Heat remaining oil in a pan and quickly fry zucchini. Add peas, lemon zest and vegetable broth. Gently simmer for a few minutes. Season with salt and pepper and stir in mint leaves.

4.

Remove turkey rolls from the Dutch oven. Mix cornstarch with a little cold water and stir into the gravy. Bring to a boil to thicken. Season with salt and pepper. Slice turkey roll and serve with gravy and the vegetables.