Involtini mit Kartoffel-Blumenkohl-Gratin
Involtini with potato cauliflower gratin is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g potatoes (mostly waxy)
- Salt
- 250 g cauliflower
- 80 g medieval Gouda
- 75 g crème fraîche
- 1 bunch chives
- butter (for the dish)
- 8 small thin turkey cutlets (50 g each)
- ground pepper
- 8 tsp basil pesto
- 4 slices Parma ham
- wooden skewers
- 2 tbsp olive oil
Instructions
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1.
Wash potatoes and cook in salted water for 20 minutes. Cut cauliflower into florets and cook in salted water for 5 minutes. Drain cauliflower, rinse with cold water, and let drain. Drain potatoes and peel. Let cool briefly.
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2.
Slice potatoes. Layer them with cauliflower in four buttered gratin dishes (or one large dish). Grate Gouda, mix with crème fraîche, and spread over the potatoes and cauliflower. Bake in a preheated oven at 200°C for 25-30 minutes.
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3.
Flatten turkey cutlets slightly. Season with pepper and spread basil pesto. Cut Parma ham in half and lay it on the cutlets. Roll up and secure with wooden skewers. Heat olive oil in a large pan. Brown the turkey rolls around for about 15-20 minutes, adding a little water during cooking.
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4.
Rinse chives, shake dry, and slice into rings. Sprinkle over the gratin and serve with the involtini together.
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5.
Serve with a mixed green salad.
