Roulades with horseradish
easy
45 mins
45 mins
Ingredients
- 250 g Carrots
- 4 Pork cutlet (approx. 150 g each)
- 1 Lettuce
- 2 TABLESPOONS Cream horseradish (from the jar)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 1/4 l Milk
- 1 bag of mashed potatoes
- 150 g Shallots
- 1 package (300 g) frozen peas
- 250 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1 collar Chives
- baking paper
Directions
- 1
Peel the carrots and cut into fine strips. Wash cutlets and dab dry. Clean, wash and drain the salad. Put 1-2 leaves on each cutlet, spread with horseradish, place some carrot sticks on top and roll up.
- 2
Pin it with wooden skewers. Season with salt and pepper and fry in 2 tablespoons of hot oil for 15-20 minutes, turning. In the meantime boil milk and 1/8 litre water and milk. Remove the pot from the heat and stir in the mashed potato powder.
- 3
Stir again after 1 minute. Pour the mashed potatoes into a piping bag with a star-shaped spout and squirt as small rosettes onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes until golden brown.
- 4
Peel and possibly halve the shallots. Fry in the remaining hot oil. Add peas and remaining carrot sticks and steam. Divide salad leaves into bite-sized pieces and fold into the vegetables shortly before serving.
- 5
Season with salt and pepper. Remove the roulades from the pan. Pour cream on the frying fat and bring to the boil. Stir in sauce thickener and bring to the boil again. Wash the chives, dab dry and cut into small rolls.
- 6
Add to the sauce and season to taste again. Arrange one roulade each with sauce, vegetables and potato croissants.
Nutrition Facts
740 kcal
42 g
40 g
47 g
More Delicious Recipes
