Turkey and Ham Rolls with Creamy Kohlrabi
Ingredients
- For the turkey rolls
- 4 eggs
- 4 Turkey cutlets (each 150 grams)
- salt
- freshly ground peppers
- 2 Tbsps Mustard
- 8 Basil
- 4 slices cooked ham
- 2 Tbsps clarified butter
- 2 shallots (finely chopped)
- 2 garlic cloves (finely chopped)
- 100 milliliters white wine
- 150 grams Chicken broth
- For the vegetables
- 2 Tomatoes
- 2 large Kohlrabi
- 150 grams Whipped cream
- 2 Tbsps whipped Whipped cream
- parsley (for garnish)
Preparation steps
For the turkey rolls, cook the eggs for about 10 minutes until hardboiled. Rinse in cold water and peel.
Pound turkey cutlets flat between two sheets of plastic wrap. Season on both sides with salt and pepper and brush on one side with mustard. Rinse basil, pat dry and place the basil leaves on the cutlets. Place the ham slices on top. Laying 1 egg on each cutlet. Roll turkey cutlets firmly over the filling and secure with wooden skewers. Heat the clarified butter in a pan and fry the turkey rolls until browned on all sides. Add shallots and garlic and fry briefly. Pour in wine and chicken broth, cover and simmer for about 15 minutes. Then take the rolls out of the pan and keep warm. Pour the cooking liquid through a fine sieve.
For the vegetables, blanch tomatoes for a few seconds in boiling water. Rinse in cold water, peel, quarter, core and dice. Peel kohlrabi and dice. Rinse the kohlrabi leaves, shake dry and cut into strips. Place the kohlrabi cubes with the strained turkey roll liquid in a pot. Season with salt and pepper and cook vegetables briefly. Add the cream and cook for about 10-15 minutes, until the kohlrabi is tender. Add the kohlrabi leaves with the whipped cream. Finally add the diced tomatoes. Arrange the vegetables on plates. Remove skewers from the rolls, cut rolls in half and place on the vegetables. Serve garnished with parsley.
