Roulades in herb sauce and young vegetables

Name: Roulades in herb sauce and young vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs (weight class 4); 600 g baby potatoes; 800 g young carrots; 4 Pork roulades (approx. 125 g each); 2 TABLESPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 package (150 g) Cream cheese with herbs from Provence; 1 package (25 g) deep-frozen 8-herbs; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp fresh herbs; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs (weight class 4)
600 g baby potatoes
800 g young carrots
4 Pork roulades (approx. 125 g each)
2 TABLESPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 package (150 g) Cream cheese with herbs from Provence
1 package (25 g) deep-frozen 8-herbs
1-2 TABLESPOONS sauce thickener
7-10 Tbsp fresh herbs
7-10 Tbsp wooden skewers

Directions

1
Boil eggs in boiling water for about 10 minutes until hard and peel them. In the meantime peel and wash potatoes and carrots. Cook potatoes in boiling salted water for about 20 minutes, carrots in boiling salted water for 12-15 minutes. Wash the meat, dab dry and tap flatter. Brush with mustard and season with salt and pepper. Roll 1 egg in each and fix it.
2
Fry all around in hot oil until golden brown. Deglaze with 1/4 litre of water and cook for about 10 minutes. Remove the roulades. Stir cream cheese and frozen herbs into the stock. Stir in sauce thickener, bring to the boil again and season to taste. Serve vegetables, roulades and sauce garnished with fresh herbs