Clean Eating Recipes for Guests

Turkey Roulade with Basil Filling on Sweet Potato Puree

4.9
Average: 4.9 (10 votes)
(10 votes)
Turkey Roulade with Basil Filling on Sweet Potato Puree

Turkey roulade with basil filling on sweet potato puree - Colourful puree and tender poultry - a dream duo!

share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
383
calories
Calories

Healthy, because

Even smarter

Nutritional values

Basil contains essential oils which are good for the intestines and stimulate digestion.

Want a change? Then prepare the puree with normal potatoes. For the filling, you can use thyme and Kalamata olives instead of basil and dried tomatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein36 g(37 %)
Fat9 g(8 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E8.9 mg(74 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.4 mg(178 %)
Vitamin B₆1 mg(71 %)
Folate43 μg(14 %)
Pantothenic acid2.3 mg(38 %)
Biotin21.6 μg(48 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C49 mg(52 %)
Potassium1,082 mg(27 %)
Calcium90 mg(9 %)
Magnesium59 mg(20 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.5 g
Uric acid176 mg
Cholesterol59 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 teaspoons Basil (half a bunch)
3 tablespoons sun-dried tomatoes
4 ounces cream cheese
salt
peppers
18 ounces thin Turkey cutlets (4 thin turkey escalopes)
2 tablespoons olive oil
22 ounces Sweet potato (2 sweet potatoes)
1 sprig rosemary
How healthy are the main ingredients?
Sweet potatocream cheeseolive oilBasilrosemarysalt

Preparation steps

1.

Wash basil, shake dry and remove leaves, chop and mix with cream cheese. Chop the dried tomatoes, mix them with the cream cheese and season with salt and pepper.

2.

Put the turkey escalopes on a board next to each other, salt and pepper them and spread them with the cream cheese. Roll the escalopes into roulades and place them in a small casserole dish greased with 1⁄2 tbsp. oil. Cook the roulades in a preheated oven at 390°F for about 20 minutes.

3.

Meanwhile, peel, wash and chop the sweet potatoes and cook them in boiling salted water at medium heat for about 15 minutes until soft.

4.

Wash rosemary and chop needles on the side. Drain sweet potatoes, mash them with a potato masher, season with remaining oil, salt, pepper and rosemary. Arrange the roulades with the sweet potato puree.