Turkey roulade with basil filling on sweet potato puree
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.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 tsps Basil (half a bunch)
- 3 Tbsps sun-dried tomatoes
- 4 ozs cream cheese
- salt
- peppers
- 18 ozs thin Turkey cutlets (4 thin turkey escalopes)
- 2 Tbsps olive oil
- 22 ozs Sweet potato (2 sweet potatoes)
- 1 sprig rosemary
Preparation steps
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.
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.
Meanwhile, peel, wash and chop the sweet potatoes and cook them in boiling salted water at medium heat for about 15 minutes until soft.
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.