Turkey roulades with vegetables

Turkey roulades with vegetables

Turkey roulades with vegetables are prepared in Arabic style. Pour boiling water over the sultanas. Leave to soak for a few minutes. Pour into a sieve and allow to cool. Cut turkeys breast cold cuts into strips. Mix with sultanas and pine nuts. Add finely chopped parsley and capers. Season 3 thin turkey escalopes of 150 g each with pepper and salt. Spread the filling on it. Wrap into roulades. Stuck with skewers. Use the rest of the filling for the vegetable sauce. Heat oil in a casserole dish. Brown the roulades all around. Dice the onion and fry with it. Put turkey roulades on a plate. Stir the tomato purée into the roast fat. Stir in water and cream. Season with laurel, rosemary, thyme, pepper, salt and a pinch of sugar. Add remaining filling. Place the turkey roulades on the vegetable sauce. Pour the collected meat juice over it. Put a lid on it. Braise at medium temperature for 10 minutes. Cut the peppers into strips. Add and braise for 10 minutes. Serve with rice or couscous with vegetable sauce.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
448 kcal
23 g
45 g
18 g

(C)opyright by Marions Kochbuch