Turkey Roulade with Spinach

Defrost spinach. Peel shallot, dice finely, sauté in hot oil (1) until translucent. Rinse the meat, dry, season with salt and season with pepper. Squeeze spinach, chop coarsely, crush cheese.

Peel garlic, press to spinach. Stir in shallot and cheese. Season with juice of one lemon, salt and cayenne pepper. Divide mixture into portions and spread evenly on each slice of meat, roll up, pin with wooden skewers. Turn in flour to the other side and fry in the remaining hot oil (2).

Pour clear soup, cook roulades with closed lid at low temperature for 30 minutes. Peel potatoes, cut into eighths, roast in hot olive oil with rosemary until crispy. Add halved tomatoes for 3 minutes. Remove meat, keep warm. Pour sauce through a sieve, add crème fraîche, simmer and season.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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