🍽️ Turkey rolls filled with herb cream cheese and peas, served with roasted vegetables

Name: Turkey rolls filled with herb cream cheese and peas, served with roasted vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g ground almond kernels; 0.5 bunch parsley; 0.5 bunch thyme; 1 egg; 300 g cream cheese; 1 tbsp cornstarch; salt; pepper; 1 kg turkey breast fillet (cut for roulades); 3 tbsp ghee; 1 large leek stalk; 400 g zucchini; 200 g beans; 3 carrots; 2 tbsp oil; 100 ml vegetable broth; grated cheese (for serving)

485 kcal · 30 min · 4 servings

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Ingredients

100 g ground almond kernels
0.5 bunch parsley
0.5 bunch thyme
1 egg
300 g cream cheese
1 tbsp cornstarch
salt
pepper
1 kg turkey breast fillet (cut for roulades)
3 tbsp ghee
1 large leek stalk
400 g zucchini
200 g beans
3 carrots
2 tbsp oil
100 ml vegetable broth
grated cheese (for serving)

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Toast the almonds in a pan without fat for a short time. Remove them from the pan and let them cool down.
3. Wash the herbs, pat them dry, and pick the leaves off the stems.
4. Finely chop the cooled almonds and the herbs.
5. Mix the chopped almonds and herbs with the egg, the cream cheese, and the starch in a bowl.
6. Season the filling with salt and pepper to taste.
7. Pat the meat dry and season it with salt and pepper as well.
8. Spread the herb-almond mixture evenly over the meat.
9. Roll the meat tightly and tie it securely with kitchen twine at several points.
10. Insert the thyme sprigs firmly into the roll and salt them lightly.
11. Heat the ghee (clarified butter) in a casserole dish.
12. Sear the rolls on all sides until they are brown.
13. Clean the leek and halve it lengthwise.
14. Cut the halved leek into bite-sized pieces.
15. Wash the zucchini and cut it lengthwise into thin strips.
16. Then cut the zucchini strips into pieces.
17. Clean the beans.
18. Peel the carrots and slice them.
19. Pour the broth over the rolls in the casserole dish.
20. Place the casserole dish in the oven and braise the meat for approx. 1 hour and 15 minutes.
21. Sear the prepared vegetables in oil on all sides.
22. After half the cooking time (approx. 40 minutes), remove the rolls from the casserole dish.
23. Add the seared vegetables to the casserole dish.
24. Turn the rolls and place them on top of the vegetables.
25. Let the meat and vegetables finish cooking in the oven.
26. Arrange the meat on the vegetables on a platter.
27. Slice the rolls.
28. Serve the slices topped with grated cheese.

Nutrition per serving

kcal: 485
Protein: 49 g · Fett/Fat: 22 g · Carbs: 12 g