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Turkey and Potato Rolls
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
1343
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,343 cal. | (64 %) | ||
| Protein | 157 g | (160 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 60.3 g | (201 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 61.5 mg | (513 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 79.7 mg | (664 %) | ||
| Vitamin B₆ | 5.4 mg | (386 %) | ||
| Folate | 634 μg | (211 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 1,031 mg | (1,085 %) | ||
| Potassium | 6,641 mg | (166 %) | ||
| Calcium | 1,425 mg | (143 %) | ||
| Magnesium | 353 mg | (118 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 15.9 mg | (199 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 1,251 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 Savoy cabbage
- 1 Tomato
- 500 grams mealy Sweet potato
- ⅛ l milk
- 50 grams butter
- 1 generous pinch Saffron
- 8 very thinly sliced Turkey cutlets
- 1 Tbsp vegetable oil
- 2 centiliters sherry
- 100 milliliters chicken stock
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- fresh Chervil (for garnish)
Preparation steps
1.
Blanch cabbage leaves, rinse with cold water and drain. Rinse tomatoes, cut into quarters, core, remove seeds and dice flesh.
2.
Rinse and peel potatoes. Boil in salted water until soft. Drain and press through a potato ricer. Combine potatoes, milk, 20 grams (approximately 0.7 ounces) of butter and saffron.
3.
Flatten turkey cutlets and season with salt and pepper. Lay cabbage leaves on turkey. Top with potato mixture and roll up from the long side. Secure with kitchen twine.
Heat oil and remaining butter in a pan and cook turkey on all sides. Deglaze with sherry and boil. Add broth, cover and cook for about 8 minutes. Remove turkey and set aside. Add cream and reduce slightly.
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