Roulades with ham-pesto filling

Name: Roulades with ham-pesto filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Carrots (about 100 g each); 100 g Double cream cream cheese; 2 TABLESPOONS Basil Pesto; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 (150 g each) Rolls of beef; 8 thin slices of Parma ham; 3 TABLESPOONS Oil; 200 g Onions; 2 TEASPOONS Cornstarch; 100 g Whipped cream; 7-10 Tbsp wooden sticks

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Carrots (about 100 g each)
100 g Double cream cream cheese
2 TABLESPOONS Basil Pesto
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 (150 g each) Rolls of beef
8 thin slices of Parma ham
3 TABLESPOONS Oil
200 g Onions
2 TEASPOONS Cornstarch
100 g Whipped cream
7-10 Tbsp wooden sticks

Directions

1
Peel the carrots, wash them and cut them in half crosswise once. Mix cream cheese with pesto, season with salt and pepper. Wash the roulades, dab dry, possibly tap them a little flatter. Spread the roulades with the pesto cream. Cover with slices of ham and 1 carrot each.
2
Roll up tightly and pin. Heat the oil in a roaster or casserole, fry the roulades in it all around. Peel and cut the onions into eighths, add to the roulades and fry with them. Add 800 ml water little by little. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour stock through a sieve, bring to the boil. Stir starch with cream until smooth, bring to the boil again. Stir into the boiling liquid.
3
Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour stock through a sieve, bring to the boil. Stir starch with cream until smooth, bring to the boil again. Stir into the boiling liquid. Season to taste with salt and pepper