Schnitzel roulades and pea-carrot-vegetables (diabetics)

Name: Schnitzel roulades and pea-carrot-vegetables (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g cleaned carrots; 1 Onion; 2 thin pork cutlets (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS grainy mustard; 2 small gherkins; 3 TABLESPOONS Oil; 150 ml clear broth (instant); 320 g cleaned potatoes; 100 g frozen peas; 3 Stem(s) Parsley; 10 g Butter or margarine; 7-10 Tbsp vegetable,; 7-10 Tbsp ker suitable binder; 50 g liquid sour cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g cleaned carrots
1 Onion
2 thin pork cutlets (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS grainy mustard
2 small gherkins
3 TABLESPOONS Oil
150 ml clear broth (instant)
320 g cleaned potatoes
100 g frozen peas
3 Stem(s) Parsley
10 g Butter or margarine
7-10 Tbsp vegetable,
7-10 Tbsp ker suitable binder
50 g liquid sour cream

Directions

1
Cut carrots and onion into thin slices. Season meat with salt and pepper, spread with mustard. Put 2/3 of the onion and the cucumber on top, roll up and pin. Fry in 1 tablespoon of oil. Fry the rest of the onion and season. Deglaze with broth. Cover and stew for 10-15 minutes.
2
Cut the potatoes into slices. Fry in remaining oil in a 2nd frying pan for about 10 minutes while turning. Steam carrots and peas in little boiling salted water covered about 2 minutes. Cut parsley into fine strips except for a little bit for garnishing. Drain the vegetables. Melt the fat in the pot. Swivel vegetables and parsley in it
3
Remove the roulades from the stock. Mix the binding agent in sour cream, thicken the stock with it, season. Arrange the roulades with vegetables, potatoes and sauce. Serve garnished with parsley