Turkey Rolls with Cream Cheese Filling

Peel and cut one floury potato. Knock the schnitzel, add salt and paprika, then distribute a full tablespoon of cream cheese (I used herbs) on each of the schnitzel, in the middle, roll the schnitzels together like any other roulade, fix with needles or skewers. Heat the fat and fry the roulades all around, fill up with water, add the floury potatoes and simmer with a little salt and pepper. Braise for 45 minutes.

Peel the kohlrabi and carrots and cook them in the salt water, always piercing them to see if they are done. I make a thick roux and bind the vegetables with it.

Peel the potatoes as a side dish and cook in salt water.

Take the roulades out after 45 minutes and mix up the sauce with a blender so that the potato is mixed and thus binds the sauce. When simmering, a little cream cheese runs on the roulades so that the sauce automatically becomes delicious.