FRIJE

Instructions

• 1.   Before starting
  Preheat your oven to 220°C (425°F).
  Read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
  Feel free to use a large baking sheet or two (for 4 or 5 people) to cook the potatoes. Do not overlap them too much. The heat will be better distributed, and they will cook faster.
• 2.   The potatoes
  Cut the potatoes into small pieces (about 1 cm). Rinse them well to remove the starch and prevent them from sticking during cooking, then drain them well.
  Place them on a baking sheet, season with salt and pepper. Drizzle with olive oil and sprinkle with Herbes de Provence.
  Bake for 25 to 30 minutes. Flip them halfway through cooking. Set the oven to broil for 5 minutes at the end of cooking to brown them nicely.
• 3.   The escalopes
  Using a peeler or mandoline, cut the zucchini into very thin slices.
  Cut the Tomme du Jura cheese into thin slices.
  Season the turkey escalopes with salt and pepper. Place a slice of zucchini on top (reserve the remaining zucchini for the salad), then distribute the cheese. Roll up the escalopes, slightly tightening them, and secure them with a toothpick.
  Place them in an ovenproof dish. Bake for 15 to 20 minutes until the escalopes are cooked (their flesh is no longer pink).
• 4.   The salad
  In a salad bowl, gradually add the following ingredients:
  Peel and grate the carrots.
  Grate and add the remaining zucchini if you have any.
  When ready to serve, season the salad with a drizzle of olive oil and vinegar of your choice. Season with salt and pepper.
• 5.   Serve the rolled turkey escalopes with zucchini and Tomme du Jura cheese, accompanied by the baked potatoes.

Nutritional information *