Manual Magimix Ma Cuisine Vapeur - 2013 (page 35 of 65) (English)

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Meat

Preparation: 30 min

Cooking: 30-35 min at 100°C

Serves 4

4 very thin turkey escalopes

4 thin slices Parma ham

2 sprigs thyme

800g peas

2 spring onions or 4 tbsp

chopped onion

50g butter + 1 tbsp butter

200ml crème fraîche

4 tbsp chopped chervil

Freshly-ground mixture of

black peppercorns, coriander

and cardamom

Table salt

1. Pour 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.

2. Season 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.

3. Arrange the turkey rolls in a steamer basket, put

the lid on and cook for 15 min.

4. Soften 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.

5. Heat 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.

The turkey rolls can be served with steamed

potatoes.

Turkey rolls with creamed garden peas

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Magimix Ma Cuisine Vapeur - 2013 Manual

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