Giant roulade filled with carrots and cream cheese
easy
120 mins
120 mins
Ingredients
- 600 g Beef from the leg (let the butcher cut it into a large roulade)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (approx. 100 g) Bacon
- 250 g Carrots
- 1 collar Parsley
- 1 package (200 g) Herb cream cheese (60% fat in dry matter)
- 1 Egg
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 600 g Kohlrabi
- 30 g Butter or margarine
- 1-2 TABLESPOONS Flour
- 100 g Whipped cream
- 7-10 Tbsp flat leaf parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Season meat with salt and pepper. Cover with bacon. Peel, wash and roughly grate the carrots. Wash and finely chop the parsley. Mix both with cream cheese and egg until smooth. Season with salt and pepper.
- 2
Spread the cream cheese mixture on the meat, leaving a free edge all around. Roll up the roulade and wrap it with kitchen string. Heat the oil in a frying pan and fry the roulade thoroughly all around.
- 3
Sweat the tomato paste briefly and gradually add 1/2 litre of water. Bring to the boil, cover and stew for about 1 1/2 hours. Turn the roulade in between. Clean the kohlrabi, put some young kohlrabi green aside, peel, wash and cut into sticks.
- 4
Heat the fat in a pot and fry the kohlrabi in it while turning. Season with salt and add 1/8 litre water. Cover and cook for about 10 minutes. Cut kohlrabi green into fine strips. Keep meat warm and bring the frying stock to the boil.
- 5
Mix flour with cream and bind the liquid with it. Let it boil a little longer. Season to taste with salt and pepper. Season kohlrabi with salt and pepper. Cut the giant roll into slices and add the kohlrabi.
- 6
Sprinkle vegetables with kohlrabigrün. Sauce extra rich. Boiled potatoes taste good with it.
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