Turkey Spinach Roulades with Zucchini Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 925 cal. | (44 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 462.3 μg | (771 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,676 mg | (67 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the zucchini stew
- 3 Zucchini
- 4 Tomatoes
- 50 milliliters water
- 1 Tbsp parsley
- 1 Tbsp Sage (cut into thin strips)
- 1 onion
- 3 garlic cloves
- 3 Tbsps Pine nuts
- salt
- freshly ground peppers
- olive oil
- For the roulades
- 2 slices turkey breasts (each about 150 grams)
- 100 grams Ricotta cheese
- 200 grams Spinach
- 2 Tbsps Pine nuts
- salt
- freshly ground peppers
- 1 garlic clove
- olive oil
Preparation steps
For the zucchini stew, rinse zucchinis and cut into slices. Rinse tomatoes, remove cores and dice. Peel onion and chop finely. Peel garlic and cut into slices.
Heat 3 tablespoons olive oil in a skillet and sauté onion briefly. Deglaze skillet with water and stir in zucchini, tomatoes and garlic. Cover skillet and simmer zucchini mixture over low heat about 10 minutes. Stir parsley and sage into zucchini stew and season with salt and pepper. Cover skillet and simmer about 2 minutes. Toast pine nuts in a dry skillet and stir into zucchini stew.
For the turkey roulades, rinse turkey breast fillets and pat dry. For the filling, thaw and drain spinach. Heat 1 tablespoon oil in a skillet. Peel garlic and press through a garlic press into heated oil. Add spinach to skillet and sauté briefly while stirring. Stir ricotta into filling mixture and season well with salt and pepper. Toast pine nuts in a dry skillet and stir into filling. Simmer filling to boil down slightly over medium heat, stirring constantly. To assemble roulades, spread out turkey breast fillets, flatten if necessary and season with salt and pepper. Spread filling on top of turkey fillets, roll up from the long side and tie with kitchen twine. Heat 3 tablespoons oil and sauté turkey roulades until cooked through and browned on all sides. Remove kitchen twine from turkey roulades and cut into slices.
Serve hot turkey roulade slices on portions of zucchini stew.
