Summary

Ingredients

• 4 turkey schnitzel, thinly sliced
• salt and pepper
• some mustard
• 4 slices ham, cooked, thinly sliced
• 2 pairs sausages, Frankfurter (Viennese)
• 0.5 stick ½ / l leek
• 2 carrot (s)
• 1 piece (s) celeriac, (approx. 50 g)
• 400 ml vegetable stock
• 250 ml whipped cream
• some oil, for frying

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Instructions

1. Salt and pepper the turkey escalope and spread a thin layer of mustard on one side. Cover with a slice of ham and one Frankfurter sausage each, roll up and secure with toothpicks or a roulade needle.
2. Fry all over in a pan with a little oil, remove and keep warm.
3. Cut the leek into fine slices and briefly toast in the roasting residue. Cut the carrots and celeriac into small pieces and add to the pan. Let it roast briefly and then add the vegetable stock and whipped cream.
4. Place the turkey rolls in the sauce and let them simmer for about 20 minutes.
5. Take out again and keep warm again.
6. Finely puree the sauce with a hand blender and season with a little salt and pepper if necessary.
7. Cut the turkey rolls into slices about 2 cm wide and serve with the sauce.
8. We prefer to eat rice and vegetables (e.g. baby carrots).
9. Tip: Cut the protruding sausage ends crosswise twice on the turkey rolls - then bend apart decoratively when steaming!