Turkey Roulade with Herb Stuffing, Asparagus and Salad

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Turkey Roulade with Herb Stuffing, Asparagus and Salad
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
615
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie615 cal.(29 %)
Protein39.45 g(40 %)
Fat41.85 g(36 %)
Carbohydrates25.01 g(17 %)
Sugar added9.67 g(39 %)
Roughage4.73 g(16 %)
Vitamin A671.5 mg(83,938 %)
Vitamin D0.45 μg(2 %)
Vitamin E5.02 mg(42 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.43 mg(39 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate320.4 μg(107 %)
Pantothenic acid0.75 mg(13 %)
Biotin1.51 μg(3 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C36.06 mg(38 %)
Potassium625.17 mg(16 %)
Calcium374.52 mg(37 %)
Magnesium44.73 mg(15 %)
Iron4.86 mg(32 %)
Iodine8.12 μg(4 %)
Zinc2.11 mg(26 %)
Saturated fatty acids21.74 g
Cholesterol153.18 mg

Ingredients

for
4
For the turkey
4 Turkey cutlets (each 150 grams)
salt
50 grams butter
1 bunch parsley
1 bunch Dill
1 bunch Celery
100 grams Cheese (such as Gouda), grated
¼ tsp Instant broth (bouillon cubes)
2 Tbsps vegetable oil
For the asparagus
800 grams white Asparagus
salt
1 tsp sugar
200 milliliters Whipped cream
2 Tbsps Pastry flour
For the salad
1 smal Lettuce
1 meadow Flowers (as desired)
2 Tbsps honey
2 Tbsps lemon juice
1 pinch salt
How healthy are the main ingredients?
CeleryWhipped creamhoneyparsleyDillsugar

Preparation steps

1.

For the turkey: Place the cutlets between 2 sheet of waxed paper and flatten with the smooth side of a meat mallet or the bottom of a pan. Season with salt. Rinse, shake dry and chop the parsley, dill and celery leaves and mix in a bowl with the butter, grated cheese and a pinch of salt. Divide the mixture among the cutlets and roll up from the short end. Tie with twine, or secure with turkey lacers or toothpicks. Heat the oil in a skillet, sear the turkey on all sides, add a little water and the bouillon cubes, cover and simmer until cooked through, about 25 minutes. 

2.

For the asparagus: Rinse the asparagus thoroughly, peel, cut off the tough ends and cut the spears into 2 cm (approximately 3/4-inch) pieces and cook in a saucepan with a little water until tender, about 15 minutes. Season with salt and a little sugar. In a small bowl, stir together the cream and flour and add to the pan and cook, stirring until the sauce is lightly thickened.

3.

For the salad: Rinse the lettuce, pat dry and pluck the leaves small. Place in a bowl with the edible flowers. Stir the honey with the lemon juice and salt until smooth. Stir in 100 ml (approximately 1/2 cup) of water. Pour over the salad and toss to coat.

4.

Remove the twine from the rolls. Cut the rolls into thin slices and serve with the creamy asparagus and salad.

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