Recipes
Turkey fillet roulade
The citrus oils give cakes a special flavour, not to mention what they do to poultry! By stuffing the turkey breast with green vegetables and root vegetables, this is as good as it gets.
| Preparation time | 1 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 598 kcal / 2500 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 1 kg | turkey breast fillet |
| 2 teaspoons | Vegeta |
| 300 g | Swiss chard |
| 150 g | carrot |
| 40 g | grated parmesan cheese |
| ½ teaspoons | ground pepper |
| 1 tablespoon | breadcrumbs |
| ½ teaspoons | salt |
| 4 tablespoon | oil |
| ½ teaspoons | grated lemon zest |
| ½ teaspoons | grated orange zest |
| ½ teaspoons | grated lime zest |
| 2 cloves | garlic |
| 2 tablespoons | chopped parsley |
Preparation
- Slice the turkey fillet lengthwise but not all the way through.
- Cut the left and the right side of the fillet deeper with knife and open it like a book. Pound it and rub with Vegeta.
- Boil the Swiss chard and the carrots.
- Chop the carrot into cubes, and mince Swiss chard in a food processor.
- Add salt, parmesan cheese, pepper, breadcrumbs and mix well.
- Put grated lemon, orange and lime zests into a skillet without grease.
- Add parsley, crushed garlic and fry briefly and leave to cool.
- Spread the Swiss chard mixture over the prepared turkey fillet.
- Add the carrots and sprinkle with the mixture of grated zests.
- Roll the fillet and secure the ends with toothpicks.
- Roll the stuffed roulade in aluminum foil brushed with oil, put in a rimmed baking sheet, add some water and roast in an oven at 200°C around 50 minutes.
- Near the end of roasting, remove the foil and roast for a short time.
- Let the roasted roulade cool, remove toothpicks and slice.
Serving
Serve with cooked vegetables.
Advice
You can drain the gravy, add a little white wine and a teaspoon of flour melted in some water. This will give a very tasty gravy to accompany this sophisticated meal.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 57,68 | - | - |
| Total carbohydrates | g | 9,46 | - | - |
| Total fat | g | 36,12 | - | - |
| Diet fibres | g | 3,42 | - | - |
| Cholesterol | mg | 201,77 | - | - |
| Vitamin A | IU | 16596,70 | 415 | 332 |
| Niacin | mg | 22,12 | 158 | 111 |
| Vitamin C | mg | 28,93 | 39 | 32 |
| Vitamin D | IU | 33,04 | 17 | 17 |
| Calcium | mg | 251,84 | 25 | 25 |
| Phosphor | mg | 577,89 | 72 | 72 |
| Potassium | mg | 1252,76 | 34 | 34 |
| Sodium | g | 1,15 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
