Turkey Rolls in Leek Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large turkey schnitzel, thinly sliced
- salt and pepper
- some mustard, hot
- 4 slices ham
- some oil, for frying
For the sauce:
- 1 large onion (s), finely chopped
- 200 g leek, cut into rins
- 600 ml vegetable stock
- 150 ml whipped cream
- 2 cloves garlic, finely chopped
- 1 pinch caraway seeds, ground
Print Recipe
Pin Recipe Instructions
- Season the turkey schnitzel with salt and pepper, brush with a little mustard, cover with ham and roll up. Secure with toothpicks or roulade needles.
- Heat some oil in a pan, fry the rolls in it and remove them again. Put the onion and leek in the pan and sauté a little. Add the vegetable stock, whipped cream, garlic and caraway seeds and bring to the boil.
- Place the turkey rolls in the sauce and cover and cook for about 15-20 minutes.
- Take the turkey rolls out again and keep warm.
- Finely puree the sauce in a blender or hand blender and season with salt and pepper if necessary.
- Cut the rolls into slices and serve with the sauce.
- This goes well with pasta, rice, croquettes, napkin dumplings,
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