If you follow my culinary diary, you’ll notice I’m often challenged with what I’m going to serve my husband Lulu. He’s a vegetarian and I’m not. So I usually try to make a meatless equivalent for him and the vegetarians in the house. Last week, I cooked carrot rolls; they were obviously vegetarians but also nut-free, egg-free, dairy-free and gluten free. This dish is the meat equivalent I prepared for little Aria and myself and even though the meals look similar; the ingredients are completely opposite!
I prepared the meat filling with ground turkey, wood ear mushrooms, breadcrumbs and onions. I wrapped the rolls in the same manner as the vegan version with slices of carrots but looking back, I should have rolled them with smoked salmon for an even fancier flair. Both results were a success and everyone in our home found a dish that suits their diet!
1. Info for Carrot and Turkey Rolls
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
2. Ingredients for Carrot and Turkey Rolls
- 1 large carrot, peeled
- 1½ cups fresh wood ear mushrooms, coarsely chopped
- 14 ounces ground turkey
- 3 tablespoons breadcrumbs
- 2 shallots, finely chopped
- 1 tablespoon plain yogurt
- juice of half a lemon
- 1 tablespoon flavorful honey
- ½ teaspoon red chili powder
- 3 tablespoons vegetable oil (or any neutral oil)
- 2 cloves fresh garlic, freshly grated
- 1 tablespoon freshly grated ginger
- ⅓ cup green onions, chopped
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
- Trim the carrot on both ends. Cut the carrots lengthwise into thin long strips. Boil for about 3-4 minutes until softened. Transfer to an ice bath, then pat dry with paper towels before rolling.
- Heat a large, non-stick pan with the oil. Once the oil is hot, fry the shallots. Set aside, then add the onions. Once fragrant, add the garlic. Cook for 1 or 2 minutes, then transfer to a plate, leaving as much oil as possible in the pan.
- To a lightly-oiled the bowl of a food processor, add the ground turkey, yogurt, lemon juice, breadcrumbs and egg. Coarsely blend until a thick paste is formed. Season with red chili powder, salt and pepper. Add the grated ginger and fried shallots and pulse 3-4 times. Transfer the paste into a bowl. Add the mushrooms and mix until well combined. Marinate for 30 minutes.
- Add honey to the ground meat mixture. Mix well.
- Place a sheet of plastic wrap on a cutting board. Cover with the sliced carrots. Place half the turkey mixture in the center, forming a log across the carrot sheet. Press gently with both hands to ensure the carrot adheres to the roll and is spread out evenly. Roll using the plastic wrap as a guide.
- Repeat the same procedure and form a second roll.
- Pan-frying the turkey rolls: Re-heat the pan with the oil. Once the oil is hot, carefully remove the plastic wrap and slide the carrot roll, seam down into the hot pan. Place the other roll. Make sure to space them apart so they don’t touch each other. Lower the heat to medium-high and cook until lightly golden. Add 1 to 1½ cups warm water, cover with a lid and lower the heat to medium-low. Cook for about 6 minutes on each side until cooked through.
- Dip a very sharp kitchen knife in hot water, then wipe it clean. Cut the carrot roll in half, then cut each half in half one more time to make 4 pieces. Repeat the same procedure with the other roll, wiping the knife clean after slicing each roll.
- Serve immediately or at room temperature with steamed veggies.
- Bon appétit!