Turkey Roulade with Cream Cheese

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 medium carrot (s)
  • 1 small onion (s)
  • 3 tablespoon oil
  • 2 tablespoon herbs, mixed, chopped
  • 100 g double cream cheese
  • 1 egg yolk
  • 1 tablespoon mustard
  • 1 pinch (s) salt
  • 4 turkey schnitzel each 150 g
  • 250 ml chicken stock, hot
  • 4 tablespoon vermouth, dry
  • 2 tablespoon crème fraîche
  • 1 pinch (s) white pepper, freshly ground
Turkey Roulade with Cream Cheese
Turkey Roulade with Cream Cheese

Instructions

  1. Peel and wash the carrots and cut into thin sticks. Peel and dice the onion.
  2. Heat 1 teaspoon of oil, sauté onion cubes and carrot sticks in it over low heat for 5 minutes, then let cool down a little.
  3. Mix the herbs with the cream cheese, egg yolk, mustard, salt and pepper.
  4. Wash the turkey escalope, dry it and brush with the herb cheese. Spread the cooled vegetables on top, roll up the schnitzel and secure with roulade needles or wooden skewers.
  5. Heat the remaining oil, fry the roulades on all sides over medium heat until golden brown. Pour in the chicken stock and vermouth.
  6. Cover the roulades and cook over a low heat for 20 minutes. Mix the creme fraiche with the braised stock.
  7. Parsley potatoes go well with this.

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