Roast Turkey Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 100 grams button Mushroom
- 50 grams raw ham
- 4 Tbsps vegetable oil
- 2 tsps thyme
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 800 grams turkey breasts
- Bakers twine
- 400 milliliters chicken stock
- 2 Zucchini
- 150 grams peas
- 1 tsp organic, grated Lemon peel
- 100 milliliters Vegetable broth
- some mint (for serving)
- 2 tsps cornstarch
Preparation steps
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.
