Apple and leek roulades

For 4 people
  • 1 leek stick
  • 650 ml Vegetable stock (instant)
  • 2 red-cheeked apples
  • 2-3 EL Lemon juice
  • 1 TL Butter or margarine
  • salt
  • Pepper
  • 4 Beef roulades (approx. 200 g each)
  • 4 TL medium hot mustard
  • 4 Slices Katschinken (approx. 15 g each)
  • 2 EL Clarified butter
  • 2 EL Tomato paste
  • 100 ml Calvados (apple brandy)
  • 750 g waxy potatoes
  • 450 g Frozen apple and red cabbage (portionable)
  • 1 Bund Parsley
  • 1 TL cornstarch
  • 1-2 EL Créme fraîche
  • Wooden skewers or roulade needles
90 minutes
light
1 .
Clean, wash and finely dice the leek. Bring the stock to the boil, add the leek pieces to the stock and cook covered for 2-3 minutes. Drain the leek while collecting the stock. Let the leek cool. In the meantime, wash the apples, cut in half, core and finely dice except for a few slices for garnish. Drizzle with lemon juice. Heat the fat in a pan and briefly fry the apple slices in it. Set aside and use for garnish. Mix the leek and apple cubes and season with salt and pepper. Place the roulades on a work surface, season with a little salt and brush with mustard. Cover each with 1 slice of ham and spread the apple-leek mixture evenly over the ends of the meat. Roll up roulades and secure with roulade needles or wooden skewers. Heat the clarified butter in a roaster and fry the roulades vigorously on all sides. Add the tomato paste and deglaze with the calvados and stock. Bring to the boil and stew covered for 50-60 minutes. In the meantime, peel the potatoes, cut in half, wash and cook in salted water for about 20 minutes. Put the red cabbage frozen in a saucepan and cook for about 15 minutes on a medium heatheat, stirring several times. Briefly bring to the boil. Wash the parsley, shake dry, pluck the leaves from the stems and chop finely. Mix the starch with a little water until smooth. Lift the roulades out of the stew and keep warm. Bring the stock to the boil, stir in the starch and bring to the boil again briefly. Refine the sauce with crème fraîche and season with salt and pepper. Cut the roulades into slices and serve on plates with the potatoes, red cabbage and sauce. Sprinkle the potatoes with parsley and garnish with apple slices
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 52 g protein
  • 22 g fat
  • 50 g carbohydrates

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