John Myers
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Poultry, Turkey: Turkey and Mascarpone Roulades with Creamy Vegetable Rice
The perfect poultry, turkey: turkey and mascarpone roulades with creamy vegetable rice recipe with a picture and simple step-by-step instructions.
preparation
- 125 g Mascarpone
- 1 tbsp Milk
- 2 tbsp Spread, sweet: pear jam with mirabelle plum and lemon from my KB
Turkey roulade
- 400 g Turkey roulade
- 4 Discs Farmer’S ham
- 0,5 tbsp Colorful pepper
- 0,25 tbsp Seasoned Salt
- 1 tsp Rosemary needles
- 1 tbsp Peanut oil
vegetable rice
- 200 g Orange peppers
- 50 g Onion white
- 60 g Baby corn
- 125 g Long grain rice
- 2 tbsp Peanut oil
- 2 tbsp Vegetable broth powder
- 500 ml Water
- 1 tbsp Spaghetti-Spice from Herrmann-Gewürzen
- 1 tbsp Colorful pepper
- 1 tsp Seasoned Salt
preparation
- Mix the mascarpone with milk and jam and set aside … Wash the rosemary, shake dry and pull the needles from the branch … Wash, core and roughly dice the peppers … Peel and dice the onion … Cut the corn into thick rings
vegetable rice
- Heat the oil in a casserole … Fry the vegetables and rice for about 3 minutes … Add the vegetable stock powder and sweat briefly … Deglaze with water and simmer gently for about 15 minutes until the liquid has evaporated … 75 Add grams of mascarpone cream, spaghetti seasoning, pepper and salt and let simmer for about 5 minutes
Turkey and mascarpone roulades
- Wash turkey rolls (4 pieces), pat dry, pat a little flat, pepper and salt, top with a slice of farmhouse ham, 1 tbsp mascarpone cream and some of the rosemary needle … roll up and set … oil in a pan heat and fry the turkey roulades all around over high heat … gently cook the turkey roulades on a low flame for approx. 7-10 minutes
Serve
- Arrange the vegetable rice and a turkey mascarpone roulade on a flat plate and serve hot
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