🍽️ Veal Roulades Stuffed with Herb Meat Paste

Name: Veal Roulades Stuffed with Herb Meat Paste
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Spring onion; 1 Garlic clove; 150 g Sausage meat; 1 tbsp freshly chopped herbs (e.g. thyme and parsley); Salt; Pepper (from the mill); 4 Veal cutlets (approx. 140 g each); 1 Carrot; 200 g Celeriac; 1 Onion; 2 tbsp Ghee; 150 ml dry white wine; 250 ml Veal stock; 100 ml Whipping cream; Lemon juice

505 kcal · 30 min · 4 servings

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Ingredients

1 Spring onion
1 Garlic clove
150 g Sausage meat
1 tbsp freshly chopped herbs (e.g. thyme and parsley)
Salt
Pepper (from the mill)
4 Veal cutlets (approx. 140 g each)
1 Carrot
200 g Celeriac
1 Onion
2 tbsp Ghee
150 ml dry white wine
250 ml Veal stock
100 ml Whipping cream
Lemon juice

Instructions

1. Preheat the oven to 140 degrees Celsius fan-assisted.
2. Wash the spring onions and trim off the tough ends.
3. Slice the spring onions into thin rings.
4. Peel the garlic clove.
5. Finely chop the garlic.
6. Mix the spring onions, garlic, meat paste, and herbs together in a bowl.
7. Season the filling with salt and pepper to taste.
8. Rinse the veal cutlets under running water.
9. Pat the cutlets dry with kitchen paper.
10. Pound the cutlets flat with a meat mallet if necessary.
11. Spread the herb meat paste filling evenly over the cutlets.
12. Fold the short sides of the cutlets towards the center.
13. Roll the cutlets up tightly from the long side.
14. Tie the roulades securely with kitchen twine.
15. Peel the carrot.
16. Peel the celery.
17. Peel the onion.
18. Finely dice the carrot, celery, and onion.
19. Heat the ghee in a large pan.
20. Sear the roulades on all sides over high heat.
21. Add the diced vegetables to the pan.
22. Sauté the vegetables briefly.
23. Deglaze the mixture with white wine.
24. Reduce the liquid vigorously.
25. Add some meat stock.
26. Add the thyme sprigs to the pan.
27. Place the pan in the oven.
28. Braise the roulades for about 40 minutes.
29. Turn the roulades halfway through.
30. Add more stock if necessary.
31. Stir the cream into the sauce.
32. Season the sauce with salt, lemon juice, and pepper to finish.
33. Remove the kitchen twine from the roulades.
34. Serve the roulades hot.

Nutrition per serving

kcal: 505
Protein: 53 g · Fett/Fat: 27 g · Carbs: 6 g