Summary

Ingredients

• 500 g turkey breast fillet (s)
• 1 packet bacon
• 1 tablespoon oil
• some salt and pepper

For the filling:

• 1 carrot (s)
• 1 zucchini
• 1 kohlrabi
• 1 tablespoon margarine
• some oil
• salt and pepper

For the sauce:

• 40 g mararine
• 2 tablespoon flour
• 1 tablespoon mustard, medium hot
• 200 g sour cream
• 500 ml vegetable stock

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Instructions

1. Wash, clean and dice the vegetables for the filling. Heat the tablespoon of margarine and some oil in a pan. Then add the chopped vegetables and season with a little salt and pepper. Fry for about 5 minutes. Let the vegetables cool down a little.
2. Cut a pocket into the turkey breast fillet, then season. Put the vegetables in the bag. Place the top half a little over the bottom half. Now wrap the bacon around the fillet, always starting at the cut edge. When the fillet is completely wrapped, fry on all sides in a pan with a little oil. Then take out the meat.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Now heat 40 g margarine in the pan over medium temperature. Add the flour, stir well with a whisk and sweat briefly. Deglaze the roux with the vegetable stock. Add the sour cream and mustard and stir everything, bring to the boil once.
5. Put the fillet in the hot sauce and place in the middle of the oven for about 30 minutes.
6. Note: If the fillet is a little thicker and larger, the cooking time of the fillet may change slightly.
7. When the cooking time is up, remove the fillet from the sauce. If the sauce is too thick, add some warm water. Season to taste with salt and pepper.
8. First put some sauce on a plate and put two slices of the fillet on top.
9. We ate dumplings as a side dish today. It would also go well with rice or pasta.
10. Tip: There is usually something left over from the vegetable filling. I heat it up again and add it as a side dish.