Main dish: Turkey roulades with spaetzle

Season the turkey with salt and pepper, brush with mustard, top with a slice of ham, some feta cheese, onion and julienned carrots, roll up and fixe with toothpicks. Season again with salt and pepper. Fry the roulade in a pan, deglaze with white wine and reduce. Pour in: water, mustard and vegetable stock. Braise the roulades for approx. 1/2 hour. Then remove the roulades from the sauce. Add the remaining feta cheese to the sauce, let it melt and thicken with sauce thickener or cornstarch. If necessary, season with salt and pepper. Put the roulades in the sauce.

Peel the carrots, cut into slices, cook in salted water until al dente, drain off the water, melt the butter in a saucepan, add the carrots and caramelize with a little bit of sugar. Finally fold in the chopped parsley. Clean and slice the mushrooms, sauté in butter, season with salt and pepper.

Prepare the spaetzle from spaetzle flour according to the package instructions and scrape into boiling water. When the spaetzle float to the top, take them out. Put butter in a pan, slew the spaetzle in the butter, season with the granulated broth, salt, pepper and nutmeg.

Arrange the spaetzle with the roulade, carrots and mushrooms on a plate.