Piquant pork rolls

Name: Piquant pork rolls
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 peeled onion; 100 g peeled carrots; 1 (100 g) small pork cutlet; 7-10 Tbsp salt, white pepper; 1 TEASPOON grainy mustard; 1 pickled gherkin; 2 TEASPOONS Oil; 1 knife tip clear soup; 160 g peeled potatoes; 30 g frozen peas; 7-10 Tbsp vegetable binder; 2 TABLESPOONS ripened cream; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 peeled onion
100 g peeled carrots
1 (100 g) small pork cutlet
7-10 Tbsp salt, white pepper
1 TEASPOON grainy mustard
1 pickled gherkin
2 TEASPOONS Oil
1 knife tip clear soup
160 g peeled potatoes
30 g frozen peas
7-10 Tbsp vegetable binder
2 TABLESPOONS ripened cream
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Dice onion. Cut carrots into thin slices. Wash the meat, dab dry and possibly tap flatter. Season with salt and pepper and brush with mustard. Place the cucumber and 2/3 of the onion cubes on top, roll them up and stick them firmly
2
Fry the rolls in 1 teaspoon of hot oil all around. Fry the remaining onion briefly. Add approx. 150 ml water, stir in stock and bring to the boil. Cover and stew for about 15 minutes.
3
Cut the potatoes into narrow slices. Fry in a coated pan in 1 teaspoon hot oil for about 20 minutes while turning, until golden brown. Steam carrots and peas in little boiling salted water covered for about 5 minutes. Drain
4
Remove the rolls. Boil up the steaming stock and thicken. Stir in the cream and season the sauce. Arrange everything and garnish with parsley