SPINACH TURKEY ROLLS

(RECIPE POSTED BY MANON VEILLEUX)

2 turkey cutlets or turkey breasts
1 bag (400g) spinach
2 tbsp. oil
Pinch of salt and pepper
4 shallots, peeled and cut into 4 pieces
2 tbsp. Tarragon leaves
6 carrots, peeled and cut in 4 pieces lenghtwise
1/2 cup minus 1 tablespoon and minus 1 teaspoon water

Flatten cutlets with rolling pin or the palm of your hand.
Rinse spinach and discard stem.
Heat 1 tablespoon of oil in pan and fry the spinach leaves for 3 to 4 minutes, turning once in a while. Season with salt and pepper and set aside.
Season turkey cutlets with salt and pepper on both side, layer spinach on top and roll up jelly-roll style and seal with toothpicks or tie cutlets with food string to keep it together.
Fry shallots in 1 tablespoon of oil. Once shallots are clear, add the turkey rolls with tarragon leaves and carrots.
Add water and let simmer covered for 40 minutes.
Turn meat once in a while and add water if necessary.
Once the meat is cooked, remove string or toothpicks. Slice the cutlets and arrange on a platter. Surround the cutlets with carrots, shallots and sauce.
Decorate with Tarragon leaves.