Schnitzel rolls with cream cheese and wild garlic filling
easy
60 mins
60 mins
Ingredients
- 1 collar Wild garlic (approx. 50 g)
- 1 (approx. 20 g) Shallot
- 80 g fat-reduced cream cheese preparation (5 % fat absolute)
- 1 TABLESPOON Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Pork roulades (approx. 100 g each)
- 500 g Carrots
- 250 g mainly waxy potatoes
- 1-2 TABLESPOONS Oil
- 1/8 l clear soup
- 2 (à 3 l capacity) Freezer bag
- 4 small wooden skewers or roulade needles
Directions
- 1
Wash the wild garlic, dab dry and remove the stems. Cut or chop the leaves very finely. Peel and finely dice the shallot. Mix cream cheese, wild garlic, shallot and breadcrumbs. Season with salt and pepper
- 2
Cut open the freezer bag. Cut the roulades in half crosswise, place them between the freezer bags and tap them even thinner. Season roulades with pepper. Then spread wild garlic cream cheese on the roulades in such a way that an approx. 1 cm wide edge remains free all around. Roll up the roulades and pin them with wooden skewers. Put them in a cold place
- 3
Peel, wash and slice the carrots. Peel, wash and slice the potatoes. Cover the carrots and potatoes and cook them in little boiling salted water for 10-15 minutes
- 4
Heat the oil in a coated pan and fry the roulades well while turning them. Season the roulades with salt and remove from the pan. Pour in the stock, boil the roulades while stirring and put the rolls back into the pan. Cover and simmer for approx. 5 minutes at low to medium heat. Then let it rest in the closed pan without heat for about 5 minutes.
- 5
Pour carrot-potato water into a bowl. Coarsely mash the carrots and potatoes, adding approx. 5 tbsp. of the cooking liquid. Season with salt and pepper and arrange on 2 plates together with the schnitzel rolls
Nutrition Facts
340 kcal
31 g
10 g
32 g
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