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Turkey rolls

with creamed garden peas

Turkey rolls with creamed garden peas

Preparation : 30 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 4 :
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800 g peas
2 spring onions
or 4 tbsp chopped onion
50 g butter + 1 tbsp butter
200 ml crème fraîche
4 tbsp chopped chervil
freshly-ground mixture
table salt
1Pour a litre of water into the water tank. Place the peas in a steamer basket, cover and cook for 15-20 min. Drain, set aside 600g peas and blend the rest to a puree.
2Season the turkey escalopes with the spice mixture, scatter with thyme, cover with a slice of ham and top with 1 tbsp of pea purée. Roll them up and secure with string, if necessary.
3Arrange the turkey rolls in a steamer basket, put the lid on and cook for 15 min at 100°C.
4Soften the chopped onions in a tablespoon of butter, add the crème fraîche, remaining pea purée, butter, salt and pepper. Cook gently for 5 min, blend again and pass through a sieve.
5Heat the remaining peas for 5 min. Pour the creamed peas onto a serving dish, arrange the rolls on top, surround with the peas and scatter with chopped chervil.
Chef’s tip

The turkey rolls can be served with steamed potatoes.


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