Turkey roulade with herb stuffing, asparagus and salad
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 39.45 g | (40 %) | ||
| Fat | 41.85 g | (36 %) | ||
| Carbohydrates | 25.01 g | (17 %) | ||
| Sugar added | 9.67 g | (39 %) | ||
| Roughage | 4.73 g | (16 %) |
| Vitamin A | 671.5 mg | (83,938 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 5.02 mg | (42 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 320.4 μg | (107 %) | ||
| Pantothenic acid | 0.75 mg | (13 %) | ||
| Biotin | 1.51 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36.06 mg | (38 %) | ||
| Potassium | 625.17 mg | (16 %) | ||
| Calcium | 374.52 mg | (37 %) | ||
| Magnesium | 44.73 mg | (15 %) | ||
| Iron | 4.86 mg | (32 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 2.11 mg | (26 %) | ||
| Saturated fatty acids | 21.74 g | |||
| Cholesterol | 153.18 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
Remove the twine from the rolls. Cut the rolls into thin slices and serve with the creamy asparagus and salad.