Peel, wash and roughly dice the carrot. Peel onions. Chop 2 coarsely, dice the rest finely. Peel the skin from the chorizo and dice the sausage finely. Heat 1 tbsp. clarified butter in a pan.
Fry the chorizo and diced onion for about 4 minutes while stirring. Peel 1 apple, quarter it, remove seeds. Cut apple into sticks.
Dab the meat dry and season with salt and pepper. Spread slices of meat with cream cheese (approx. 2 tbsp. each), leaving a rim. Spread the onion and sausage mixture and apple sticks on top.
Roll up the meat and tie up with roulade yarn.
Heat 2 tablespoons of clarified butter in a large casserole or roasting pan. Brown the roulades in it all around and take them out. Fry the carrot and rest of the onion cubes in the frying fat for about 5 minutes. Fry the tomato paste for about 2 minutes.
Deglaze with red wine and 1⁄2 l water, bring to the boil. Add the roulades again and braise covered at low heat for about 2 hours.
In the meantime, peel, wash and coarsely chop the parsley roots and potatoes for the puree. Cook in boiling salted water for about 20 minutes. Wash parsley and shake dry. Pluck off leaves and chop finely.
Lift out the roulades and thicken the roast stock with the mixed starch. Season to taste with salt, pepper and 1 teaspoon sugar. Add the roulades again.
Heat milk and 50 g butter. Drain the potatoes, add the milk mixture and mash coarsely with a potato masher. Stir in parsley. Wash and dice the remaining apple. Heat 1 tbsp. butter and 1 tsp. sugar.
Steam the apple cubes for about 2 minutes. Arrange roulades with sauce, puree and apple cubes.