Stuffed pork roulades with carrots, beans and potatoes

Name: Stuffed pork roulades with carrots, beans and potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Carrots; 4 thin slices of pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (200 g) Double cream cream cheese with herbs; 2 TABLESPOONS Oil; 1/2 l clear broth (instant); 1/8 l White wine; 375 g French beans; 500 g Potatoes; 1/2 bunch Parsley; 1 TABLESPOON Flour; 30 g Butter or margarine; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Carrots
4 thin slices of pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (200 g) Double cream cream cheese with herbs
2 TABLESPOONS Oil
1/2 l clear broth (instant)
1/8 l White wine
375 g French beans
500 g Potatoes
1/2 bunch Parsley
1 TABLESPOON Flour
30 g Butter or margarine
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the carrots. Cut 2 carrots lengthwise into thin slices with a peeler. Sprinkle the meat with salt and pepper. Spread half of the cheese on the meat slices.
2
Spread carrot slices on top, roll up and pin with wooden skewers. Heat the oil in a frying pan. Brown the roulades in it. Deglaze with stock and wine. Bring everything to the boil, cover and cook over medium heat for 1 hour.
3
In the meantime, cut the remaining carrots into sticks. Clean, wash and break the beans into pieces. Peel, wash and slice potatoes. Cook vegetables and potatoes in boiling salted water for 15 minutes.
4
Wash and finely chop the parsley. Stir flour and a little water until smooth. Remove the roulades and keep warm. Stir the remaining cream cheese into the sauce and thicken with the flour. Boil up again. Season to taste with salt and pepper.
5
Drain the vegetables and toss in the hot fat. Arrange roulades with the vegetables and some sauce on a plate. Sprinkle with parsley. Add sauce extra.