Turkey Rolls with Potato Puree and Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 97.41 g | (99 %) | ||
| Fat | 39.86 g | (34 %) | ||
| Carbohydrates | 47.35 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 1,057.57 mg | (132,196 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 1.43 mg | (12 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 3.71 mg | (31 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 53.79 μg | (18 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 2.38 μg | (5 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 49.59 mg | (52 %) | ||
| Potassium | 1,200.9 mg | (30 %) | ||
| Calcium | 192.16 mg | (19 %) | ||
| Magnesium | 49.27 mg | (16 %) | ||
| Iron | 6.34 mg | (42 %) | ||
| Iodine | 11.86 μg | (6 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 20.95 g | |||
| Cholesterol | 237.22 mg |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 1 garlic clove
- 2 handfuls parsley
- 350 grams cream cheese
- 1 splash lemon juice
- salt
- freshly ground peppers
- 12 small Turkey cutlets (each about 60 grams)
- 1 Tbsp vegetable oil
- 200 milliliters Chicken broth
- 2 carrots
- 200 milliliters milk (low fat)
- 1 Tbsp butter
- Nutmeg
Preparation steps
Scrub potatoes and steam for about 30 minutes.
Peel garlic and chop finely. Rinse parsley, shake dry, pluck off leaves and set some aside some for garnishing. Chop the rest and mix about 2/3 with garlic and 250 grams (approximately 8 ounces) of well-drained cream cheese. Season with lemon juice, salt and pepper. Rinse turkey, pat dry and flatten, if necessary. Spread with cream cheese and roll up. Secure with toothpicks. Season with salt and pepper. Heat oil in a pan and cook rolls until golden brown on all sides. Remove from the pan and deglaze drippings with broth. Add remaining cream cheese with remaining parsley and season with salt and pepper. Return rolls to the pan and simmer, covered, for about 5 minutes.
Peel carrots and cut lengthwise into slices. Boil in salted water for 2-3 minutes until al dente.
Peel potatoes and press through a ricer into a bowl. Heat milk and add with butter to potatoes. Mix well and season with salt and nutmeg. Arrange potato puree in the middle of plates. Top with turket rolls and drizzle with sauce. Arrange drained carrots next to rolls and garnish with parsley. Season with freshly ground pepper and serve.
