Turkey Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 large, thin Turkey cutlets
- 200 grams sun-dried Tomatoes (in oil)
- 2 scallions
- 1 Tbsp Tomato paste
- 1 Tbsp butter
- 2 Tbsps parsley (minced)
- 1 Tbsp clarified butter
- 3 shallots
- 2 Oranges
- 2 Tomatoes
- 125 milliliters Orange juice
- 125 milliliters chicken stock
- 200 grams Long grain rice
Preparation steps
Drain and mince tomatoes. Rinse and slice scallions.
Rinse turkey, pat dry and flatten.
Heat butter in a pan and sauté scallions. Add tomatoes and tomato paste and sauté briefly, season with salt and pepper and stir in parsley. Divide mixture onto turkey.
Roll up turkey from the long side, season with salt and pepper and secure with toothpicks. Heat butter in a pan and cook turkey on all sides, about 8 minutes, then remove and keep warm.
Peel and slice shallots lengthwise.
Separate orange segments, reserving juice. Briefly blanch tomatoes, shock in ice water, peel, quarter, core and cut into strips.
Heat remaining butter in a pan and cook shallots. Deglaze with orange juice and stock, bring to a boil, then add rice, cover and cook until done. Add tomatoes and orange segments, then season with salt and pepper.
Plate rolls and serve with rice.
