Magimix MULTIFUNCTION STEAMER - Manual (Page 36)

Preparation: 30 min
Cooking: 30-35 min at 100° Serves 4
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800 g peas
2 spring onions or 4 tbsp
chopped onion
50 g butter + 1 tbsp butter
200 ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of
black peppercorns, coriander
and cardamom
Table salt
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 600 g peas and blend
the rest to a puree.
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.
Arrange the turkey rolls in a steamer basket, put
the lid on and cook for 15 min.
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.
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
34 Meat