Roast Turkey Roll with Mashed Potatoes and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 2,061 mg | (52 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 kilogram Roast turkey roll (Prepared by the butcher)
- 200 grams carrots
- 200 grams Celery
- 200 grams Fennel
- 200 grams cream cheese
- 1 tsp Mustard
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 400 milliliters chicken stock (from a jar)
- 1 Tbsp Pastry flour
- 100 milliliters Whipped cream
- For the mashed potatoes
- 700 grams potatoes
- salt
- freshly ground peppers
- 100 grams Whipped cream
- 4 Tbsps butter
Preparation steps
Peel and rinse carrots. Trim celery, rinse, place some of the green leaves to one side. Brush fennel, halve lengthwise, cut out the stalk and place the greens to the side.
Chop the vegetables in a food processor or chop thoroughly with a knife.
Chop the greens finely and mix with the cream cheese. Season with mustard, salt and pepper. Mix into the chopped vegetables.
Spread out the roast. Spread the vegetable cream on the meat, then roll up the meat and tie with kitchen twine.
Brown the meat on all sides in hot butter in a roasting pan, season with salt and pepper and pour in the broth. Cover and let stew on low heat for about 45 minutes.
Remove the finished roast and keep warm.
For gravy, mix the flour with a little cream until smooth. Stir into the meat juices to thicken, pour in remaining cream and simmer, season with salt and pepper.
Slice the roast and serve with the gravy.
In addition serve mashed potatoes and butter honey carrots.
For the mashed potatoes, peel the potatoes, rinse, cut into small pieces and boil covered in salted water until soft, about 25 minutes.
Drain potatoes and let evaporate slightly, add butter and cream and mash with a potato masher. Season with salt and pepper.
For carrots, peel carrots and leave some greenery. Melt the butter in a saucepan, add carrots, cover and simmer over low heat about 10 minutes.
Just before the end of cooking, add the honey and continue briefly. Season with salt and pepper.
