Turkey Rolls with Creamy Peas

0
Average: 0 (0 votes)
(0 votes)
Turkey Rolls with Creamy Peas

Turkey rolls with creamy peas - As easy as it is tasty: This turkey dish will delight beginner cooks.

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
549
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie549 kcal(26 %)
Protein54 g(55 %)
Fat25 g(22 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin28.9 mg(241 %)
Vitamin B₆0.9 mg(64 %)
Folate172 μg(57 %)
Pantothenic acid2.1 mg(35 %)
Biotin27.4 μg(61 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C23 mg(24 %)
Potassium875 mg(22 %)
Calcium113 mg(11 %)
Magnesium87 mg(29 %)
Iron3.8 mg(25 %)
Iodine15 μg(8 %)
Zinc4.3 mg(54 %)
Saturated fatty acids6.1 g
Uric acid266 mg
Cholesterol133 mg

Ingredients

for
4
Ingredients
4 Turkey cutlets (150 grams)
3 stalks parsley
3 stalks Basil
200 grams cream cheese
1 egg
salt
peppers
1 splash lemon juice
2 tablespoons vegetable oil
150 milliliters dry white wine
150 milliliters Chicken broth
1 kilogram Peas
2 tablespoons Margarine (30 grams)
2 tablespoons Pastry flour (40 grams)
200 milliliters Soy creamer
Nutmeg
Also
Bakers twine
How healthy are the main ingredients?
cream cheeseMargarineparsleyBasileggsalt

Preparation steps

1.

Rinse turkey cutlets under cold water, pat dry and pound a little flatter. Rinse the parsley and basil, shake dry, chop leaves and mix with cream cheese and egg. Season with salt, pepper and lemon juice. Spread mixture on the cutlets. Roll tightly and tie with twine.

2.

Heat oil in a roasting pan. Add rolls and fry on all sides over high heat until golden brown, about 4 minutes. Pour in wine and broth, cover and simmer over medium heat, about 30 minutes.

3.

Meanwhile, remove peas from the pods and blanch 8 minutes in boiling salted water. Strain, reserving the cooking water. Rinse peas in cold water and drain well.

4.

Heat margarine in a saucepan, sprinkle in flour and whisk for 2 minutes over medium heat. Pour in 300 ml (approximately 1 1/4 cups) of the reserved cooking water from the peas. Stir vigorously with a whisk, so that no lumps form. Stir in soy creamer. Season with salt, pepper and freshly grated nutmeg and simmer for 2-3 minutes. Fold in peas, heat briefly, spread over 4 plates and arrange rolls on the sauce. Serve immediately.