Roast Turkey Roll
- 100 grams button Mushroom
- 50 grams raw ham
- 4 tablespoons vegetable oil
- 2 teaspoons thyme
- 1 tablespoon Tomato paste
- 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
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.
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.
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.
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.