Turkey Roulade with Spinach and Carrots and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 811 cal. | (39 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 353.2 μg | (589 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 2,093 mg | (52 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the roulade
- 350 grams Spinach
- 1 garlic clove
- 1 tsp lemon juice
- 1 bunch Basil (finely chopped)
- olive oil (cold pressed)
- 4 Turkey cutlets
- 250 milliliters chicken stock
- 3 Tbsps Crème fraiche
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- For the gratin
- 500 grams waxy potatoes
- 3 large carrots
- 300 milliliters Whipped cream
- 4 Tbsps grated Emmentaler cheese
- freshly grated Nutmeg
- butter (for the mold)
Preparation steps
For the roulade: Rinse and trim spinach well and blanch 1 minute in boiling salted water. Then rinse with cold water and drain well. Place spinach on a cutting board and chop finely with a sharp knife. Peel garlic and squeeze out spinach. Combine garlic and spinach with lemon juice and 1 tablespoon oil and mix well. Season with salt and pepper.
Rinse the meat, pat dry, flatten slightly, season with salt and pepper and spread spinach mixture onto cutlets. Roll up cutlets and fasten with toothpicks. Heat 2 tablespoons olive oil in a pan and fry turkey rolls over medium heat for 10 minutes, remove and keep warm. Deglaze the roasting juices with chicken stock, boil down a little, then stir in creme fraiche and tomato paste. Mix in half of the basil and season to taste.
Preheat oven to 200°C (approximately 400°F).
For the gratin: Peel potatoes, rinse and cut into very fine slices. Rinse and trim carrots and slice. Grease a gratin dish with some butter. Layer potatoes into dish, season each layer with salt, pepper and a little nutmeg. Top with carrot slices and sprinkle with Emmental. Pour cream over vegetables. Place gratin dish in a hot oven and roast until golden brown for about 40 minutes.
Cut the turkey rolls into thick slices and serve with sauce and potato gratin. Before serving, sprinkle with more fresh basil.
