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🍽️ Turkey Rolls in Tomato and Leek Sauce

593 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 200 g red bell peppers (1 red bell pepper)
• 500 g leek (2 stalks)
• 2 sprigs thyme
• salt
• 750 g small turkey cutlets (10 small turkey cutlets)
• pepper
• 40 g medium-hot mustard (10 level tsp)
• 20 g rapeseed oil (2 tbsp)
• 400 g peeled tomatoes (can; net weight)
• 200 g bulgur
• 15 g butter (1 tbsp)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Halve the bell pepper, remove the core, and wash it.
3. 3. Dice the bell pepper into small pieces.
4. 4. Wash the leek under running water and shake it dry.
5. 5. Cut the leek lengthwise.
6. 6. Cut 10 equal-sized pieces from the leek.
7. 7. Ensure each leek piece is about as long as a finished roll.
8. 8. Chop the remaining leek finely.
9. 9. Wash the thyme sprigs and shake them dry.
10. 10. Pluck the thyme leaves from the stems.
11. 11. Set aside the thyme leaves in a small bowl.
12. 12. Fill a pot with 350 milliliters of water and salt it lightly.
13. 13. Bring the water to a boil.
14. 14. Add the leek pieces to the boiling water.
15. 15. Boil the leek pieces for about 2 minutes until they are pliable.
16. 16. Remove the leek pieces from the pot using a slotted spoon.
17. 17. Let the leek pieces drain.
18. 18. Reserve the cooking liquid.
19. 19. Rinse the turkey cutlets under cold water.
20. 20. Pat the cutlets dry with kitchen paper.
21. 21. Place a cutlet on a sheet of cling film.
22. 22. Cover the cutlet with a second sheet of cling film.
23. 23. Pound the cutlet flat with a meat mallet or a heavy-based pot.
24. 24. Salt and pepper the flattened cutlet.
25. 25. Spread one teaspoon of mustard over the cutlet.
26. 26. Place a leek piece on the cutlet.
27. 27. Salt and pepper the leek piece again.
28. 28. Roll the cutlet tightly into a roll.
29. 29. Secure the roll with a wooden skewer.
30. 30. Repeat the steps for all turkey cutlets.
31. 31. Heat the oil in a deep braising pan.
32. 32. Fry the turkey rolls on all sides until well browned.
33. 33. Add the chopped leek to the pan.
34. 34. Add the chopped garlic to the pan.
35. 35. Add the tomatoes with their juice to the pan.
36. 36. Season the sauce with salt, pepper, and the thyme leaves.
37. 37. Simmer the rolls covered on low heat for about 30 minutes.
38. 38. Pour the reserved cooking liquid into a pot.
39. 39. Top up the liquid with water to 360 milliliters.
40. 40. Add the bulgur to the liquid.
41. 41. Add the butter to the liquid.
42. 42. Add the diced bell pepper to the liquid.
43. 43. Lightly salt the bulgur mixture.
44. 44. Bring the mixture to a boil.
45. 45. Cook the bulgur on low heat for 15 minutes.
46. 46. Serve the turkey rolls with the sauce and the bulgur.

Nutrition per serving

• kcal: 593
• Protein: 65 g · Fett/Fat: 13 g · Carbs: 49 g