Turkey roulade with leek filling

Ingredients

• 1 stalk leek
• 60 g parmesan (1 piece)
• 40 g sour cream (2 tbsp)
• 20 g Dijon mustard (1 tbsp)
• 2 Garlic cloves
• Salt
• pepper (ground)
• 600 g turkey cutlets (4 pieces)
• 2 tbsp olive oil
• 250 ml poultry stock (glass)
• 1 yellow bell pepper
• 1 green bell pepper
• 2 carrots
• 1 Zucchini
• 100 ml Vegetable broth
• 40 ml soy cream (1 tbsp)
• toothpicks

Instructions

1. 1.

   Wash, trim and finely chop the leek. Grate the parmesan and mix with sour cream, leeks and mustard. Peel the garlic, squeeze it in and season with salt and pepper.

2. 2.

   Rinse the turkey cutlets under cold water, pat dry, gently pound flat and season with salt and pepper. Spread the leek mixture on each cutlet, roll into roulades and secure with toothpicks.

3. 3.

   Heat 1 tbsp oil in a pan. Sear the roulades over high heat for 3–4 minutes. Add poultry stock, cover and simmer over low heat for about 25 minutes.

4. 4.

   Meanwhile wash the bell peppers, halve them, remove seeds and cut into strips. Peel carrots and slice into sticks. Wash zucchini and cut into sticks as well.

5. 5.

   Heat remaining oil in a pot. Steam carrots over medium heat for about 3 minutes. Add broth and steam covered over low heat for 5 minutes. Add peppers and zucchini and steam another 3 minutes.

6. 6.

   Remove roulades from the pan and keep warm. Stir soy cream into the pan juices, season with salt and pepper. Distribute the roulades with sauce and vegetables onto four plates.