Easy & healthy dish with tons of fresh spring flavors
Spring is super awesome, because of all these fresh vegetables that are now in season… asparagus, green beans, spring onions and friends – here we come!
As it gets warmer it’s time for some light lunch recipes. 🙂
This recipe is really nice, because it’s very light, easy to prepare and comes with a refreshing white wine sauce – you’ll love it!
You have the option of incorporating some bacon into the dish, in which case it has a bit more substance – so I guess that’s the way to go for grey days 😉
Either way, this dish features some good protein from the turkey and a nice portion of veggies in the roulade. If that’s not enough for you, just boil some more beans + carrots as side. Speaking of side dish: if you are going for low carb I suggest to go for the veggies (as aforementioned), otherwise some wild rice or baby potatoes work very well.
Enough said, let’s do it! 🙂
4 turkey breasts
2 spring onions, roots discarded
4 green asparagus, ends trimmed and cut into 3 pieces of same length
16 green beans, ends trimmed
1 large carrot, cut into even sized sticks
1/4l dry white wine
2 tbsp sour cream
1 tbsp flour
4 rashers of streaky bacon (optional)
1. Place the turkey breasts on a chopping board, cover with cling film and beat flat with a meat hammer. Remove the cling film, turn the turkey breast and repeat. Discard the cling film and season the turkey breast with salt and pepper.
2. On a chopping board, quarter two of the spring onions lengthwise. The pieces should be approximately as long as the turkey breast is wide. Chop the white part of the other two spring onions finely. Finely slice the green parts of the spring onions and set aside.
3. If you are using bacon, place one rasher of bacon in the middle of the turkey breast and top with spring onion, asparagus, green beans and carrot sticks. Roll tightly and fix then ends with some tooth picks.
4. Heat a lug of olive oil in a large pan. Gently fry the turkey roulades from all sides until browned. Remove from the pan, add the finely chopped spring onion and fry until translucent. Stir in the flour until well integrated, then add wine and water stirring continuously to make sure no flour clots remain.
5. Place the turkey roulades back in the pan, cover with a lid and cook at low-medium heat for 20 minutes or until the vegetables are cooked through.
6. Once the turkey roulades are ready, remove from the pan, quickly stir in the sour cream to prepare the sauce and season with salt and pepper. You should end up with a smooth, fresh and fragrant sauce. If the sauce is too thin, cook it in a bit before adding the sour cream; if it is too thick, add a bit more white wine / water.
7. Serve the turkey roulades with the side dish of your choice, the sauce and sprinkle with the green part of the spring onion.
Voilà… Happy spring! 🙂