Turkey Rolls Stuffed with Vegetables

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Turkey Rolls Stuffed with Vegetables
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie487 cal.(23 %)
Protein52 g(53 %)
Fat28 g(24 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A1.2 mg(150 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.9 mg(41 %)
Vitamin K38 μg(63 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin32.1 mg(268 %)
Vitamin B₆1.1 mg(79 %)
Folate39 μg(13 %)
Pantothenic acid1.5 mg(25 %)
Biotin25.3 μg(56 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C22 mg(23 %)
Potassium1,100 mg(28 %)
Calcium76 mg(8 %)
Magnesium71 mg(24 %)
Iron3.4 mg(23 %)
Iodine7 μg(4 %)
Zinc4.1 mg(51 %)
Saturated fatty acids11.7 g
Uric acid275 mg
Cholesterol111 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
6 thin Turkey cutlets (each about 160 grams)
12 slices Bacon
2 Zucchini
4 carrots
2 Tbsps butter
1 tsp grainy Broth (from a jar)
2 Tbsps grainy Mustard
1 bunch parsley
2 Tbsps vegetable oil
salt
peppers
Toothpick
How healthy are the main ingredients?
MustardparsleyZucchinicarrotsalt

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.