Apple-Porree-Roulade

Name: Apple-Porree-Roulade
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 650 ml Vegetable broth (instant); 2 rosy-cheeked apples; 2-3 TABLESPOONS Lemon juice; 1 TEASPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Beef roulades (approx. 200 g each); 4 TSP medium hot mustard; 4 discs cottage ham (approx. 15 g each); 2 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 100 ml Calvados (apple spirit); 750 g waxy potatoes; 450 g deep-frozen apple-red cabbage (portionable); 1 collar Parsley; 1 TEASPOON Cornstarch; 1-2 TABLESPOONS Fresh cream; 7-10 Tbsp wooden skewers or roulade needles

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
650 ml Vegetable broth (instant)
2 rosy-cheeked apples
2-3 TABLESPOONS Lemon juice
1 TEASPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Beef roulades (approx. 200 g each)
4 TSP medium hot mustard
4 discs cottage ham (approx. 15 g each)
2 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
100 ml Calvados (apple spirit)
750 g waxy potatoes
450 g deep-frozen apple-red cabbage (portionable)
1 collar Parsley
1 TEASPOON Cornstarch
1-2 TABLESPOONS Fresh cream
7-10 Tbsp wooden skewers or roulade needles

Directions

1
Clean, wash and finely dice the leek. Bring the stock to the boil, add the leek pieces to the stock, cover and cook for 2-3 minutes. Drain the leeks and collect the broth. Let leek cool down. Meanwhile wash, halve and core the apples and dice them finely, except for a few slices for garnishing. Sprinkle with lemon juice.
2
Heat the fat in a pan and fry the apple slices briefly. Set aside and use for garnishing. Mix 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 roulade with 1 slice of cottage ham and spread the apple and leek mixture evenly over the ends of the meat. Roll up the roulades and fix them with roulade needles or wooden skewers. Heat clarified butter in a roasting pan and fry the roulades thoroughly all around. Add tomato paste and deglaze with calvados and stock. Bring to the boil, cover and stew for 50-60 minutes. In the meantime, peel, halve and wash the potatoes and cook them in salted water for about 20 minutes. Put red cabbage deep-frozen in a pot and warm it up for about 15 minutes at medium heat, stirring several times. Bring to the boil briefly.
3
Add tomato paste and deglaze with calvados and stock. Bring to the boil, cover and stew for 50-60 minutes. In the meantime, peel, halve and wash the potatoes and cook them in salted water for about 20 minutes. Put red cabbage deep-frozen in a pot and warm it up for about 15 minutes at medium heat, stirring several times. Bring to the boil briefly. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Stir starch with a little water until smooth. Remove the roulades from the stew and keep warm. Bring the stock to the boil, stir in the mixed starch and bring to the boil again briefly. Refine sauce with crème fraîche and season with salt and pepper. Cut the roulades into slices and arrange on plates with potatoes, red cabbage and sauce. Sprinkle potatoes with parsley and garnish with apple slices
4
Stir starch with a little water until smooth. Remove the roulades from the stew and keep warm. Bring the stock to the boil, stir in the mixed starch and bring to the boil again briefly. Refine sauce with crème fraîche and season with salt and pepper. Cut the roulades into slices and arrange on plates with potatoes, red cabbage and sauce. Sprinkle potatoes with parsley and garnish with apple slices