Turkey Roulades with Country Potatoes
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- salt
- freshly ground peppers
- 50 milliliters sunflower oil
- 4 sun dried Tomatoes (in oil)
- 4 long, thin carrots
- 4 Turkey cutlets
- 1 Tbsp Tomato paste
- 4 slices cooked ham
- 2 Tbsps clarified butter
- Thai basil (for garnish)
Preparation steps
Preheat an oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Rinse and dry potatoes. Cut into wedges and coat with sunflower oil. Season with salt and pepper. Place on the prepared baking sheet and bake until golden brown, about 30-40 minutes.
Mince sun dried tomatoes. Peel carrots and boil in salted water until al dente, about 5-6 minutes. Remove from heat and drain. Rinse and pat dry turkey cutlets, remove fat as needed. Season turkey with salt and pepper. Spread tomato paste on each cutlet and sprinkle with minced sun-dried tomatoes. Place a slice of ham on top. Roll turkey and ham around cooked carrot. Secure with a toothpick and fry in hot, clarified butter on all sides, about 6-8 minutes.
Remove and discard toothpicks. Plate turkey rolls with potato wedges and garnish with basil. Serve immediately.
