← All recipes

🍽️ Veal rolls with pumpkin

367 kcal · 30 min · 4 servings

Ingredients

• 150 g pumpkin flesh
• 1 onion
• 1 garlic clove
• 4 tbsp sprout oil
• 2 tbsp pine nuts
• 1 chili pepper
• salt
• pepper (from the mill)
• 0.5 tsp thyme
• 4 dried tomatoes in oil (jar)
• 600 g thin veal cutlets (4 thin veal cutlets)
• 100 ml vegetable broth (instant)
• 100 g crème fraîche
• wooden skewers

Instructions

1. 1. Dice the pumpkin flesh into very small cubes.
2. 2. Peel the onion and garlic clove and chop them finely as well.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Briefly fry the onions, garlic, and pine nuts in it.
5. 5. Add the pumpkin.
6. 6. Crumble the chili pepper over it.
7. 7. Fry everything for about five minutes.
8. 8. Season the mixture with salt, pepper, and thyme.
9. 9. Remove the pan from the heat.
10. 10. Let the filling cool down briefly.
11. 11. Drain the tomatoes.
12. 12. Dice them into small pieces.
13. 13. Stir them into the cooled pumpkin mixture.
14. 14. Place the meat slices between cling film.
15. 15. Pound them flat.
16. 16. Season with salt and pepper.
17. 17. Spread the pumpkin filling evenly over the meat.
18. 18. Roll it up tightly.
19. 19. Secure it with wooden skewers.
20. 20. Heat the remaining oil in the same pan.
21. 21. Quickly brown the rolls on all sides.
22. 22. Pour in the broth.
23. 23. Let the rolls cook covered over low heat for about 15 minutes.
24. 24. Remove the rolls.
25. 25. Keep them warm.
26. 26. Stir the crème fraîche into the pan juices.
27. 27. Reduce the sauce over high heat for two minutes.
28. 28. Season the sauce to taste with salt and pepper.
29. 29. Serve the rolls on pre-warmed plates.
30. 30. Add the sauce.

Nutrition per serving

• kcal: 367
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 7 g