Turkey and Vegetable Roulades
Ingredients
- 1/3 cup sultanas golden raisins
- 4 oz ham
- 1 bunch parsley
- 2 tbsp pine kernels
- 1 tbsp capers
- 4 turkey escalopes sliced thin, weighing 6 oz each
- 4 pinches salt
- 4 pinches white pepper
- 1 small onion
- 4 tbsp olive oil
- 2 1/2 oz can tomato puree paste
- 4 floz water
- 8 floz single light cream
- 1 small bay leaf
- 3 rosemary leaves
- 1 pinch dried thyme
- 1 red pepper
- 1 pinch sugar
Instructions
- Cover sultanas with water and bring to the boil.
- Cube ham. Wash, dry and chop parsley.
- Drain sultanas; mix with ham, parsley, pine kernels and capers.
- Wash and dry turkey escalopes, sprinkle with salt and pepper.
- Spread meat with filling, roll up and fasten with cocktail sticks.
- Peel and chop onion.
- Heat oil. Brown roulades thoroughly, then add chopped onions and fry briefly with meat. Add tomato puree/paste) with water, cream, bay leaf and other herbs.
- Cover and simmer roulades for 20 minutes.
- Clean, wash and dry red pepper, cut into strips and cook for last 10 minutes with meat.
- Season sauce with sugar to taste.
Calories: 587 kcal
Carbohydrates: 19 g
Protein: 38 g
Fat: 41g
Saturated Fat: 15 g
Cholesterol: 153 mg
Sodium: 862 mg
Potassium: 444 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 1653 IU
Vitamin C: 43 mg
Calcium: 69 mg
Iron: 2 mg