Preparation (about 50 min):
Clean beans and blanch in light salted water al dente, drain and drain when cooled. Clean and peel the potatoes, press them through a potato press and mix with lukewarm milk and butter flakes until smooth, season with salt, nutmeg and white pepper, then keep warm. Heat the chicken stock and thicken lightly with cornflour.
Season turkey cutlets lightly with salt and pepper, spread with sweet mustard, place bacon slices on top, add cucumber cut into strips, sprinkle with onion strips, chives and parsley, roll up and tie with string.
Fry the roulade in hot olive oil, add coarsely chopped greens, fry lightly, add chicken stock and rosemary sprig. Steam everything together in a heated oven at 180 degrees (gas mark 3) for 18 minutes.
Sauté the remaining onions finely diced in hot olive oil until translucent, add beans, sauté, add savory, season with salt and pepper. Briefly sauté the tomatoes in the same frying pan. Arrange the beans as a bed on a flat plate, remove the string from the roulade, cut in half diagonally, place on top. Drain the sauce, pour it all around, add the tomatoes, cut two dumplings from the mashed potatoes, add them and garnish with rosemary.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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