Filled giant roulade

Name: Filled giant roulade
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 large slice of roulade meat (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Mustard; 100 g Onions; 125 g streaky smoked bacon; 1 bunch of parsley; 1 collar Thyme; 1 Egg Yolk; 50 g freshly grated Parmesan cheese; 70 g Butter; 1 collar Soup Greens; 600 ml clear broth (instant); 250 ml dry white wine; 750 g Brussels sprouts; 100 ml Vegetable broth; 7-10 Tbsp (Instant); 1 glass (340 ml) Pumpkin; 7-10 Tbsp Nutmeg; 125 g Whipped cream; 3 TSP pink pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS sauce thickener; 7-10 Tbsp fresh herbs; 7-10 Tbsp wooden skewers; 1 booby bag; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 large slice of roulade meat (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Mustard
100 g Onions
125 g streaky smoked bacon
1 bunch of parsley
1 collar Thyme
1 Egg Yolk
50 g freshly grated Parmesan cheese
70 g Butter
1 collar Soup Greens
600 ml clear broth (instant)
250 ml dry white wine
750 g Brussels sprouts
100 ml Vegetable broth
7-10 Tbsp (Instant)
1 glass (340 ml) Pumpkin
7-10 Tbsp Nutmeg
125 g Whipped cream
3 TSP pink pepper
7-10 Tbsp Sugar
3 TABLESPOONS sauce thickener
7-10 Tbsp fresh herbs
7-10 Tbsp wooden skewers
1 booby bag
7-10 Tbsp Aluminium foil

Directions

1
Put the roulade meat in a large freezer bag, place a heavy pot on top and use it to press the rock cut apart. Increase the length and width. Season with salt and pepper and brush with mustard.
2
Peel and chop the onions. Dice the bacon. Wash herbs, dab dry and chop. Mix onions, bacon, herbs, egg yolk and parmesan. Spread the mixture on the roulade. Roll up firmly. Fix with wooden skewers.
3
Preheat the oven (electric cooker: 225 ° C/ gas: level 4). Heat 20 g fat in a roaster and add the roulade. Bake in the oven for 20 minutes. In the meantime, clean and wash the soup greens and cut into large pieces.
4
Fry the soup vegetables briefly. Pour in stock and wine. Turn down the oven temperature (electric: 200 °C/ gas: level 3) and roast for another 1 1/4 hours. Cover with aluminium foil if necessary.
5
Clean and wash the Brussels sprouts, cut the stalk crosswise. Cook in boiling vegetable stock for about 20 minutes. Drain the pumpkin. Add the rest of the butter, nutmeg and salt to the Brussels sprouts. Warm up briefly.
6
Remove the roulade from the fat pan and keep warm. Pour the stock with the soup vegetables through a sieve into a pot. Puree with a chopping stick. Add cream and season with pink pepper, salt and 1 pinch of sugar.
7
If necessary, stir in some sauce thickener and bring to the boil again. Arrange roulade and vegetables on a plate. Garnish with fresh herbs. Serve with extra sauce.