Pork roulade with lentils-black salsify vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Mix the sambal oelek and tomato paste, season to taste with salt, pepper and sugar. Clean and wash the spring onions and put half of the leek leaves aside. Cut the remaining spring onions into small rings. Brush the meat with the Sambal-Oelek mixture and cover with the leek onion leaves. Roll up the roulades and stick them together with one wooden stick each. Heat the oil in a pan, add the roulades and fry on both sides for about 2 minutes. Deglaze with 1/2 litre vegetable stock and let it braise for about 20 minutes. In the meantime, wash, clean, peel and wash black salsify again, cut into pieces and immediately place in 1 litre vinegar water. Cook the black salsify and lentils in 2 litres of boiling vegetable stock for about 15 minutes. Add the remaining spring onions 3 minutes before the end of the cooking time. Pour the vegetables onto a sieve and collect the broth. Mix cornflour and sour cream. Bring 1/2 litre of vegetable stock to the boil, remove from the heat, stir in sour cream and cook for 1 minute in the reheat. Remove the roulades from the pan and pull out the wooden sticks. Arrange vegetables and roulades on a plate and add the sauce

2. 2

   Plate: Seiber's Gifts

3. 3

   Cloths: Krömer Zolnir

4. 4

   red plate: Kahla

5. 5

   Bowls: ASA

Nutrition Facts

KCAL
650 kcal

CARBS
66 g

FATS
16 g

PROTEINS
57 g