Roast Turkey Rolls in Creamy Sauce
Peel the carrots and rinse.
Rinse and trim the celery, and keep the greens aside.
Brush the fennel, cut in half lengthwise, cut out the stalk, and keep the greens aside.
Cut the carrots, celery and fennel into fine juliennes.
Chop the celery and fennel greens finely. Mix the cream cheese with chopped greens and mustard, and season with salt and pepper.
Loosen the roast turkey rolls from the package and unroll. Spread the cream cheese mixture over each turkey roll, top with the vegetable juliennes, roll up the turkey rolls and tie with kitchen twine.
Heat clarified butter in a roasting pan and fry the stuffed rolls in it all round. Season the rolls with salt and pepper, and pour in the chicken stock. Cover the roasting pan with lid and let stew over low heat for about 45 minutes.
Remove the finished rolls from the sauce and keep warm.
Mix the flour with the cream until smooth, and stir into the turkey roll sauce. Simmer for a few minutes and let thicken. Season with salt and pepper.
Slice the turkey rolls and serve with the sauce.