Turkey-spinach-broccoli Rolls
Print Category Cutlets Thematic No thematic Source Ass. des Jardiniers-Maraîchers du Québec Evaluation
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Ingredient
- 1 pouch commercial demi glace
- 4 4-oz. (120-g) Quebec turkey cutlets
- 1/2 cup (125 mL) broccoli florets (reserve a few for garnish)
- 12 oz. (350 g) spinach or young spinach leaves, cleaned
- 4 oz. (115 g) double cream chèvre (goat's cheese)
- 2 oz. (60 g) butter*
- 12 oz. (350 g) button mushrooms, thinly sliced
- 2 garlic cloves, chopped
- 1/2 cup (125 mL) white wine
- Salt and pepper
- 1/3 cup (80 mL) whipping cream
Preparation
- Prepare demi glace according to package instructions and set aside. Lay cutlets out on working surface. Top with broccoli, spinach and cheese, divided equally among cutlets. Roll cutlets up tightly and secure with toothpicks.
- Melt half of butter in skillet on high heat, brown rolls. Preheat oven to 325°F (160°C). Transfer rolls to an ovenproof dish and bake 10-12 min.
- Meanwhile, melt remaining butter in skillet and cook mushrooms and garlic. Deglaze* with wine. Season to taste. Add demi glace. Stir in cream and simmer gently until sauce is smooth and creamy. Plating: cut rolls in two, arrange in plates and top with sauce. Garnish with broccoli.
Cook commentary
Deglazing is a cooking technique which consists in adding a little liquid to the pan and scraping all the tasty bits loose
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