Poultry Roulade with Vegetables


Rating: 3.20 / 5.00 (10 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:















Instructions:

For the poultry roulade with vegetables, cut the leeks, season the turkey cutlets with salt and pepper and spread with 1 tablespoon each of cream cheese and tomato paste.

Top with leeks, roll up and pin or tie tightly. Place roulades in a baking dish and cook with whipped cream and vegetable soup in a preheated oven at 175 degrees for about 30-40 minutes.

In the meantime, slice zucchini and halve cherry tomatoes. Fry zucchini in a little oil for about 8 minutes. After about 6 minutes, add tomatoes and fry until done.

Cut chili pepper into strips. Arrange roulades with vegetables and sprinkle with chili strips.

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