Roll roast with wild garlic filling

Ingredients

Directions

1. 1

   For the filling, peel 1 onion and cut into cubes. Heat 1 tablespoon of oil and fry the diced onion for about 5 minutes until transparent. Dice paprika and cheese. Wash wild garlic and chervil, shake dry and chop coarsely except for some chervil for garnishing. Mix the prepared ingredients and tomato paste

2. 2

   Peel 1 onion. Peel the carrot. Chop carrot and onion coarsely. Wash the meat, dab dry and cut into a roulade with a sharp knife. Season the roast with salt and pepper and spread the filling evenly on the inside. Roll up roast and tie with kitchen string

3. 3

   Place on a fat pan of the oven or in a roasting pan, spread vegetables around it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 1/2 hours. After half the roasting time, deglaze the roasting set with 300 ml water

4. 4

   In the meantime, wash the asparagus and cut off the woody ends. Peel and wash the carrots. Cook the carrots in boiling salted water for about 10 minutes. After about 5 minutes add the asparagus. Quench both cold

5. 5

   Remove the roast from the fat pan and keep warm. Pour frying stock through a sieve into a pot. Stir starch and 4 tablespoons of water until smooth. Bring the sauce to the boil and thicken with mixed starch. Simmer again for about 1 minute. Season to taste with salt and pepper

6. 6

   Heat butter and roast almonds in it until golden brown. Add carrots and asparagus. Heat vegetables. Season with salt and pepper. Cut the roast open and arrange on a plate together with the vegetables. Add sauce. Garnish with chervil

7. 7

   Preparation time approx. 3 hours 10 minutes