Poultry: Turkey Rolls with Broccoli

• Peel and chop the garlic. Chop the rosemary needles and thyme leaves.
• Cook the broccoli in salted water for 5 minutes, drain and pour half into a mixing vessel. Puree with the garlic and herbs and season with salt and pepper.
• Rinse the schnitzel, pat dry, place one schnitzel on a plastic sheet lightly coated with oil. Cover with a second greased foil and then pat thinly flat.
• Salt and pepper the schnitzel, brush with a little puree, roll up and secure with toothpicks. Fry the rolls in hot oil and cook for 10 minutes on low heat in a closed pan.
• In the meantime, put the stock in a saucepan, stir in the crème fraìche and bring to the boil. Stir in the rest of the puree and season with salt and pepper. Add the other half of the broccoli florets to the sauce and heat in it.
• Remove the turkey rolls from the pan, remove the toothpicks and serve with the broccoli sauce.

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• I put too much puree on the schnitzel (see picture). It squeezed out a lot when it rolled up.