Minced roll with chard and carrots and curry sauce

Name: Minced roll with chard and carrots and curry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 400 g Carrots; 2 (400 g each) Swiss chard; 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 800 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Mustard; 200 g Long grain rice; 3 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1 TEASPOON Curry Powder; 250 ml Milk; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Curry; 7-10 Tbsp chopped parsley; 7-10 Tbsp Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

400 g Carrots
2 (400 g each) Swiss chard
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
800 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Mustard
200 g Long grain rice
3 TABLESPOONS Butter
2 TABLESPOONS Flour
1 TEASPOON Curry Powder
250 ml Milk
2 TEASPOONS Instant vegetable stock
7-10 Tbsp Curry
7-10 Tbsp chopped parsley
7-10 Tbsp Breadcrumbs
7-10 Tbsp Grease

Directions

1
Peel and wash the carrots and cut them lengthwise into strips with a peeler. Clean, wash and cut the chard into strips. Peel and chop onion. Heat oil in a pan.
2
Steam carrots and onion for 2-3 minutes, season with salt and pepper and remove. Sauté chard in the frying fat. Add 100 ml water, season with salt and pepper and simmer for 2-3 minutes.
3
Take out and let drain. Knead minced meat, egg, breadcrumbs and mustard, season with salt and pepper. Sprinkle a work surface with breadcrumbs. Add the minced meat and roll out into a rectangle (approx. 20 x 28 cm).
4
Spread about 1/3 of the chard and carrots on top. Roll everything up carefully. Place it with the seam facing down in a greased grease pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours.
5
Prepare rice in boiling salted water according to package instructions. Melt 2 tablespoons of butter, dust with flour and sauté briefly. Add curry and stir in 250 ml water and milk.
6
Bring to the boil while stirring and stir in the stock. Simmer for 5 minutes at low heat. Season with salt and pepper. Drain the rice and let it drain. Melt 1 tablespoon butter and warm it up. Toss the rest of the carrots and chard in it.
7
Cut the chopped roll into slices. Serve with rice, sauce and vegetables. Dust with curry and sprinkle with parsley.