Roast Turkey Rolls in Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Roast turkey roll
- 250 grams carrots
- 250 grams Celery
- 250 grams Fennel
- 100 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
- 2 Tbsps Whipped cream
Preparation steps
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.
