Putenröllchen mit Lauch

Ingredients

• 2 stalks leeks
• Salt
• 4 Carrots
• 1 clove garlic
• 2 cm fresh ginger
• Pepper
• 600 g turkey breast fillet
• Soy sauce (for dipping)

Instructions

1. 1.

   Slice the leek lengthwise, wash and trim, cut into about 15 cm long pieces and separate into individual leaves. Blanch in salted water for 2-3 minutes, shock in cold water and pat dry. Arrange the leaves in overlapping layers to form approximately 15x10 cm rectangles. Finely chop the remaining leek. Peel and grate the carrots. Peel and finely chop the garlic and ginger. Mix both with the chopped leek and grated carrots, seasoning with salt and pepper. Rinse the turkey and pat dry. Cut into about 0.5 cm thick slices and place on the leek rectangles. Spread the carrot mixture over them. Fold in the sides and roll up. Place in a steamer basket and steam covered for about 12 minutes.

2. 2.

   Serve the leek‑filled turkey rolls with soy sauce for dipping.