Swallow's nests with young vegetables
easy
150 mins
150 mins
Ingredients
- 6 Eggs (Gr. S)
- 3 medium-sized onions
- 6 Beef roulades (à ca.175 g)
- 7-10 Tbsp salt, white pepper
- 2 TABLESPOONS medium hot mustard
- 6 discs Bacon
- 1 TABLESPOON oil, 1 tablespoon tomato paste
- 7-10 Tbsp 800 g-1 kg potatoes
- 1 collar Carrots
- 1 (approx. 750 g) Pointed cabbage
- 3-4 Tbsp Butter
- 1 collar Parsley
- 1 TABLESPOON Flour
- 7-10 Tbsp wooden skewers
Directions
- 1
Boil the eggs for about 7 minutes until soft. Quench and peel
- 2
Peel and finely dice the onions. Dab roulades dry. Season and spread with mustard. Place 1 slice of bacon and 1 egg on each. Roll everything up, stick it firmly
- 3
Heat the oil in a casserole dish. Brown the roulades in it all around. Fry 1/3 of the onions briefly. Sauté the tomato paste with. Deglaze with 3/4 l hot water. Bring to the boil, cover and stew for about 1 1/2 hours
- 4
Wash the potatoes and cook for about 20 minutes. Clean the carrots, leave some green, peel and wash. Clean cabbage, wash and cut into pieces
- 5
Covered carrots and stew in little boiling salted water for about 12 minutes. Fry another 1/3 onions and cabbage in 1 tbsp. hot butter, season. Pour on almost 100 ml water, cover and steam for about 10 minutes.
- 6
Quench the potatoes, peel them and let them cool down a little. Wash the parsley and chop it except for a little bit. Heat 2-3 tablespoons of butter. Sauté the rest of the onions in it. Stir in parsley. Cut potatoes into thick slices and put them into a bowl. Spread parsley mixture over them. Keep potatoes warm
- 7
Keep the roulades warm. Stir the flour and a little water until smooth. Stir into the sauce stock, bring to the boil. Simmer for about 5 minutes. Season to taste. Halve the swallows' nests if necessary and serve everything
Nutrition Facts
540 kcal
25 g
24 g
52 g
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