🍽️ Turkey Roast with Vegetable Filling

Name: Turkey Roast with Vegetable Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg turkey roll roast; 250 g carrots; 250 g celery stalks; 250 g fennel; 100 g cream cheese; 1 tsp mustard; salt; pepper (from the mill); 1 tbsp ghee; 400 ml poultry stock (from the jar); 1 tbsp flour; 2 tbsp whipping cream

348 kcal · 30 min · 4 servings

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Ingredients

1 kg turkey roll roast
250 g carrots
250 g celery stalks
250 g fennel
100 g cream cheese
1 tsp mustard
salt
pepper (from the mill)
1 tbsp ghee
400 ml poultry stock (from the jar)
1 tbsp flour
2 tbsp whipping cream

Instructions

1. Peel the carrots and wash them thoroughly.
2. Wash the celery root, remove tough stems, and set aside a few of the green leaves.
3. Clean the fennel, cut it in half lengthwise, remove the hard base, and set aside some of the green fronds.
4. Cut all the vegetables into very fine, thin strips (julienne).
5. Finely chop the green vegetables and mix them with the cream cheese. Season the mixture with mustard, salt, and pepper.
6. Remove the roast from the net and unroll it. Spread the herb cream evenly over the meat, distribute the vegetable strips on top, and roll the meat back up tightly. Tie the package securely with kitchen twine.
7. Sear the roast in a pot in hot butter on all sides. Season with salt and pepper, add some stock, and let it simmer covered on low heat for about 45 minutes.
8. Remove the finished roast from the pot and keep it warm.
9. Whisk the flour smoothly with the cream and stir the mixture into the roasting juices. Let the sauce simmer for a few minutes until it thickens, then season with salt and pepper.
10. Slice the roast and serve it with the sauce.

Nutrition per serving

kcal: 348
Protein: 47 g · Fett/Fat: 14 g · Carbs: 8 g