Turkey Rolls Stuffed with Vegetables
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,100 mg | (28 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse carrots and zucchini, cut into thin sticks. Heat 1 tablespoon of butter in a pan and saute vegetables for a few minutes, add broth and saute for another 5 minutes. Remove from the heat and cool slightly. Rinse meat, pat dry and cut each cutlet in half lengthwise. Lightly season with salt and pepper and brush with mustard.
2.
Spread each cutlet with a slice of bacon and vegetables. Rinse and shake dry parsley, chop finely and sprinkle over vegetables (set some aside). Roll up and secure with toothpicks. Heat butter and oil in a pan and brown rolls on all sides.
3.
Add 100 ml (approximately 2/5 cup) of water and simmer, covered, for about 25 minutes on medium heat. Arrange on plates and sprinkle with remaining parsley. Serve.
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