Turkey Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 14.93 g | (15 %) | ||
| Fat | 11.88 g | (10 %) | ||
| Carbohydrates | 17.62 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
| Vitamin A | 128.87 mg | (16,109 %) | ||
| Vitamin D | 0.53 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 7.08 mg | (59 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 34.65 μg | (12 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 1.69 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49.07 mg | (52 %) | ||
| Potassium | 299.99 mg | (7 %) | ||
| Calcium | 55.07 mg | (6 %) | ||
| Magnesium | 45.95 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 13.79 μg | (7 %) | ||
| Zinc | 1.19 mg | (15 %) | ||
| Saturated fatty acids | 4.71 g | |||
| Cholesterol | 76.44 mg |
Ingredients
- Ingredients
- 4 slices Toast
- 1 shallot
- 2 Tbsps butter
- 1 handful freshly chopped Fresh herbs (such as: parsley and chervil)
- 1 egg
- White bread crumbs (as needed)f
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 slices turkey breasts (approximately 160 grams or 6 ounces)
- 2 yellow Bell pepper
- 1 garlic clove
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 150 milliliters Vegetable broth
Preparation steps
Remove crust from bread. Soak bread in a little lukewarm water. Peel and mince shallot. Heat butter in a pan and sauté shallot. Remove from heat and let cool. Rinse herbs, pat dry and coarsely chop. Add herbs to shallots and puree with an immersion blender. Squeeze bread and mix into pureed shallots and herbs. Add egg and crumbs as needed to form a spreadable paste. Season with salt, pepper and nutmeg.
Rinse turkey, pat dry and, if necessary, flatten with a mallet. Season with salt and pepper. Spread paste onto turkey and roll up. Secure by tightly wrapping in plastic wrap. Cook in a pot of simmering water for about 25 minutes.
Rinse peppers, cut in half, remove seeds and ribs and dice flesh. Peel and mince garlic. Heat oil and cook peppers and garlic for 1-2 minutes. Deglaze with wine and broth. Season with salt and pepper and simmer for about 10 minutes, until soft. Remove a few pieces of pepper from the pot and puree the remaining mixture. Pour sauce through a sieve, add pepper pieces and season again.
Remove rolls from water and unwrap.
Slice rolls and serve with sauce.
