Herb rolled roast with carrots and zucchini vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the herbs, shake dry and set aside 1 basil and 1 oregano stalk each. Pluck the remaining leaves from the stems and chop them finely. Mix cream cheese and 2/3 of the herbs, season with salt and pepper

2. 2

   Wash the meat, dab dry. Season with salt and pepper. Spread the herb cream cheese on the meat and roll it in from the long side. Tie roulade with kitchen string. Heat oil in a roaster. Fry the meat for 8-10 minutes, turning it over. Add 100 ml chicken stock. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours

3. 3

   Peel, wash and cut the carrots into thick slices. Wash and clean the zucchini and also cut into slices. Heat 2 tablespoons of olive oil in a frying pan. Fry the zucchini in it for about 4 minutes in portions, turning. Remove and keep warm. Add 1 tablespoon of olive oil to the pan and fry the carrots for 2-3 minutes. Add 5 tablespoons of water, season with salt and pepper and cook for 5-7 minutes until al dente.

4. 4

   Add zucchini and other herbs to the carrots, season with salt and pepper. Remove the finished roast from the roaster and keep warm. Pour the remaining stock into the roaster and loosen the frying pan. Pour through a sieve into a pot, bring to the boil and thicken with sauce thickener

5. 5

   Arrange roast with vegetables on a plate and garnish with herbs. Delicious with baguette bread

Nutrition Facts

KCAL
610 kcal

CARBS
7 g

FATS
35 g

PROTEINS
65 g