Turkey rolls with orange sauce
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 31.8 g | (32 %) | ||
| Fat | 16.15 g | (14 %) | ||
| Carbohydrates | 38.46 g | (26 %) | ||
| Sugar added | 7.49 g | (30 %) | ||
| Roughage | 5.01 g | (17 %) |
| Vitamin A | 316.88 mg | (39,610 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.52 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 20.05 μg | (7 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 6.03 μg | (13 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 18.13 mg | (19 %) | ||
| Potassium | 390.44 mg | (10 %) | ||
| Calcium | 58.71 mg | (6 %) | ||
| Magnesium | 31.24 mg | (10 %) | ||
| Iron | 2.92 mg | (19 %) | ||
| Iodine | 1.26 μg | (1 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 4.56 g | |||
| Cholesterol | 61.12 mg |
Ingredients
- Ingredients
- 50 grams Frozen spinach
- 4 Turkey cutlets (each 140 grams)
- salt
- peppers
- 16 Prune
- 1 organic Orange
- 30 grams melted butter
- 30 grams sugar
- 6 Saffron
- 30 grams Walnut
- 30 grams blanched Hazelnuts
- Baby spinach (or corn salad for garnish)
Preparation steps
Thaw the spinach. Rinse the turkey cutlets and pat dry with paper towels. Individually pound cutlets thin with a meat mallet between 2 layers of cling film. Season with salt and pepper. Cover the lower third of each cutlet with a layer of spinach then place 4 prunes in a row across spinach. Roll the meat and secure with kitchen twine. Preheat the oven to 210°C (approximately 410°F).
Rinse the orange in hot water and dry it with a paper towel. Peel with a peeler and cut the peel into thin strips. Squeeze the orange.
Baste the turkey rolls with melted butter, place into a baking dish and cook for 25 minutes in the preheated oven.
In the meantime, boil orange juice, orange peel, sugar and saffron down to a thick syrup. Add the nuts. Take the turkey rolls out of the oven, remove the kitchen twine and cut the rolls. Arrange on plates. To serve, distribute orange peel and nuts on rolls and drizzle everything with the syrup. Garnish with baby spinach.