Some Tips
Serve while still hot.
Bon appétit!
Side dishes
Potatoes, rice, salad
Serve while still hot.
Bon appétit!
Side dishes
Potatoes, rice, salad
Delicious recipe with Nature & Respect Free-Range Turkey in combination with tasty French cheese!
Chop the onion and the pepper into cubes.
Sauté both in about 10 g of butter for about 10 minutes.
Tip: Best suited for a pan with a lid.
Dice the cucumber and finely chop the 1/2 bunch of parsley (you can also use 1/2 packet of dried parsley). Stir both with the onion and pepper mixture and fry for a short time.
Then remove the mixture from the pan and let cool.
Spread the turkey escalopes with the mustard and place the cheese slices on top. Now distribute the vegetable mixture on it.
Carefully roll up the meat slices (fold in the sides) and hold them together with wooden sticks or roulade clips.
Roast the roulades in the remaining butter until golden brown. Douse with broth, wine and cream (crème fraîche) and cover, cook for about 10 - 15 minutes on a light heat.
Remove the roulades from the sauce and thicken the sauce. Do not be surprised if the cheese runs out of the roulades, this will make the sauce even better.