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🍽️ Turkey Roulades with Spinach and Carrot-Potato Gratin

811 kcal · 30 min · 4 servings

Ingredients

• 350 g spinach
• 1 clove of garlic
• 1 tsp lemon juice
• 1 bunch basil (finely chopped)
• olive oil (cold pressed)
• 4 turkey cutlets
• 250 ml poultry stock
• 3 tbsp crème fraîche
• 1 tsp tomato paste
• salt
• pepper (freshly ground)
• 500 g waxy potatoes
• 3 large carrots
• 300 ml heavy cream
• 4 tbsp grated Emmental cheese
• nutmeg (freshly grated)
• butter (for the dish)

Instructions

1. 1. Wash the spinach thoroughly and remove tough stems.
2. 2. Blanch the spinach for about 1 minute in boiling salted water.
3. 3. Shock the spinach immediately with cold water and let it drain well.
4. 4. Place the spinach on a cutting board and chop it finely.
5. 5. Peel the garlic and press it into the spinach.
6. 6. Add lemon juice and 1 tablespoon of oil and mix everything well.
7. 7. Season the filling with salt and pepper.
8. 8. Wash the meat and pat it dry.
9. 9. Flatten the meat slightly.
10. 10. Salt and pepper the meat.
11. 11. Spread the spinach mixture over the meat.
12. 12. Roll the turkey cutlets tightly into roulades.
13. 13. Secure the roulades with toothpicks.
14. 14. Heat 2 tablespoons of olive oil in a pan.
15. 15. Fry the turkey rolls for 10 minutes on all sides over medium heat.
16. 16. Remove the rolls from the pan and keep them warm.
17. 17. Deglaze the pan drippings with poultry stock.
18. 18. Let the sauce reduce slightly.
19. 19. Stir in crème fraîche and tomato paste into the sauce.
20. 20. Mix half of the basil into the sauce.
21. 21. Season the sauce to taste.
22. 22. Preheat the oven to 200 degrees Celsius convection.
23. 23. Peel the potatoes and wash them.
24. 24. Slice the potatoes into very thin slices or shred them.
25. 25. Clean and wash the carrots.
26. 26. Shred the carrots into thin slices.
27. 27. Grease a gratin dish with some butter.
28. 28. Layer the potato slices into the dish.
29. 29. Season each layer of potatoes with salt, pepper, and nutmeg.
30. 30. Top the potatoes with the carrot slices at the end.
31. 31. Sprinkle Emmental cheese over the gratin.
32. 32. Pour cream over the vegetables.
33. 33. Place the gratin dish in the hot oven.
34. 34. Bake the gratin for 40 minutes until golden brown.
35. 35. Slice the turkey rolls into thick slices.
36. 36. Serve the meat slices with the sauce and the gratin.
37. 37. Sprinkle the finished dish with fresh basil before serving.

Nutrition per serving

• kcal: 811
• Protein: 63 g · Fett/Fat: 48 g · Carbs: 30 g