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Ingredients
Turkey Rolls with Creamy Peas
- 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 Tbsps vegetable oil
- 150 milliliters dry white wine
- 150 milliliters Chicken broth
- 1 kilogram Peas
- 2 Tbsps Margarine (30 grams)
- 2 Tbsps Pastry flour (40 grams)
- 200 milliliters Soy creamer
- Nutmeg
- Also
- Bakers twine
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |