- For the pea puree
- 300 grams starchy Potatoes
- 300 grams fresh green Peas
- 150 milliliters Milk
- 2 tablespoons Butter
- Nutmeg (freshly grated)
- For the turkey rolls
- 4 Turkey cutlets (each 150 grams)
- 1 handful baby spinach
- 100 grams green Olives (pitted)
- 4 tablespoons Walnuts
- 4 tablespoons dried cranberries
- 1 tablespoon Lime juice
- 1 teaspoon freshly grated Ginger root
- freshly ground Pepper
- 6 tablespoons Olive oil
- 250 milliliters Chicken broth
Peel the potatoes, dice and boil in salted water about 20 minutes until done. In the last 5 minutes add the peas and cook. Drain and put back into pan. Mash peas and potatoes finely. Add the milk and butter, mix in and season with salt and nutmeg. Keep the puree warm.
For the rolls, rinse the turkey cutlets, pat dry and pound flat. Rinse the spinach, spin dry and place on the meat. Drain the olives and finely chop together with the walnuts and cranberries. Mix with lime juice and ginger, season with salt and pepper and spread on the meat. Roll up tightly and secure with skewers. Cook in 2 tablespoons hot oil in a skillet over medium heat 2-3 on all sides. Pour in the broth, cover and simmer for 15-20 minutes.
Meanwhile, rinse the asparagus and cut off woody ends. Rinse and peel the beans. Blanch together in boiling salted water for about 8 minutes until al dente. Drain, season with a little salt and sprinkle the sesame seeds over top.
Spread the puree on plate. Remove skewers from the turkey rolls, cut into slices and drizzle with remaining olive oil. Serve with the vegetables and as desired a bowl of cranberries and apples.