Turkey and Vegetable Roulades

Turkey and Vegetable Roulades

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Servings: 4
Calories: 587

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
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