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Turkey roulade with ricotta and mashed potatoes
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Knuspr-Küche
Zarte Putenbrust trifft auf eine cremige Ricotta-Füllung mit aromatischen getrockneten Tomaten und frischen Kräutern. Serviert mit fluffigem Kartoffelstampf und Frühlingszwiebeln ist diese Putenroulade ein leichtes, proteinreiches Mittag- oder Abendessen, das der ganzen Familie schmeckt. Ein gesundes Fit-Rezept, das einfach in der Zubereitung und voller Geschmack ist.
Ingredients
Preparation method
Preparation of the roulades
In a bowl, mix the ricotta, egg yolk, lemon juice, salt, pepper, and a pinch of nutmeg into a smooth mixture.
Flatten the turkey breast and brush one side with 2 tbsp of rapeseed oil. Spread the ricotta mixture evenly over it. Sprinkle the sun-dried tomatoes, chopped parsley, and basil on top. Carefully roll up the meat, brush the outside with a little oil, and cook in a preheated oven at 180 °C for approx. 20 minutes.
Preparation of the mashed potatoes
Heat 1 tbsp of rapeseed oil in a pan and briefly sauté the spring onions cut into rings. Mash the cooked potatoes, add the sautéed spring onions, pour in the milk, and season with salt and pepper. Process everything into a creamy mash.
Chef's tip
For an extra crispy crust, you can sear the roulades briefly in a pan before baking.
40 min
Under an hour
