Roulade with pumpkin and apple filling

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the pumpkin and remove the seeds. Cut pumpkin into very small cubes. Wash and clean spring onions and cut into thin rings. Peel and chop the celery. Wash, peel and chop potatoes.

2. 2

   Cook the potatoes and celery in boiling salted water for about 20 minutes. Wash the marjoram, dab dry and chop the leaves finely. Wash apples and grate them dry. First cut into slices, then into small cubes.

3. 3

   Put some green spring onion rings aside for garnishing. Mix pumpkin, apples, spring onions, marjoram and cream cheese and season with salt and pepper. Wash cutlets, dab dry and season on both sides with salt and pepper.

4. 4

   Cover each roulade with a slice of bacon, then spread with the apple-pumpkin mixture and roll up. Pin the end with a toothpick. Heat oil in a pan and fry the roulades all around.

5. 5

   Place the roulades in an ovenproof dish or on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove the roulades and keep warm.

6. 6

   Deglaze the roast with cider and broth, pour into a pot and simmer for about 5 minutes. Add cream. Stir the starch and some water until smooth and thicken the sauce slightly. Heat up the milk. Drain potatoes and celery, mash to puree, adding butter and milk.

7. 7

   Season the puree with salt, pepper and a little nutmeg. Arrange roulade with puree and sauce and sprinkle with spring onion rings.

Nutrition Facts

KCAL
790 kcal

CARBS
52 g

FATS
40 g

PROTEINS
50 g