Turkey Rolls

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Turkey Rolls
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
254
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein14.93 g(15 %)
Fat11.88 g(10 %)
Carbohydrates17.62 g(12 %)
Sugar added0 g(0 %)
Roughage1.18 g(4 %)
Vitamin A128.87 mg(16,109 %)
Vitamin D0.53 μg(3 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.21 mg(19 %)
Niacin7.08 mg(59 %)
Vitamin B₆0.46 mg(33 %)
Folate34.65 μg(12 %)
Pantothenic acid0.53 mg(9 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C49.07 mg(52 %)
Potassium299.99 mg(7 %)
Calcium55.07 mg(6 %)
Magnesium45.95 mg(15 %)
Iron1.4 mg(9 %)
Iodine13.79 μg(7 %)
Zinc1.19 mg(15 %)
Saturated fatty acids4.71 g
Cholesterol76.44 mg

Ingredients

for
4
Ingredients
4 slices Toast
1 shallot
2 tablespoons 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 tablespoon olive oil
100 milliliters dry white wine
150 milliliters Vegetable broth
How healthy are the main ingredients?
olive oilshalloteggsaltNutmeggarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Remove rolls from water and unwrap. 

5.

Slice rolls and serve with sauce.