Tandoori roulades with mashed Brussels sprouts and potatoes
very easy
90 mins
90 mins
Ingredients
- 6 Pork roulades (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Tandoori Paste
- 12 pitted dates
- 2 TABLESPOONS Sunflower oil
- 500 ml Vegetable broth
- 200 ml Sherry
- 1 kg Potatoes
- 600 g Brussels sprouts
- 200 ml Milk
- 50 g Butter
- 1 TABLESPOON Cornstarch
- 1 pinch Icing sugar
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp wooden skewers
Directions
- 1
Dab the roulades dry, tap them a little flatter. Season with salt and pepper and brush with Tandoori paste. Cover the lower third with 2 dates each. Roll up firmly and pin with wooden skewers.
- 2
Heat the oil. Sauté the roulades in it thoroughly all around. Deglaze with stock and sherry, bring to the boil. Cover and cook for 15-20 minutes.
- 3
Peel, wash and halve the potatoes and cook in boiling salted water for about 25 minutes. Wash and clean the sprouts and cook in boiling salted water for about 15 minutes. Heat milk and butter in a small pot.
- 4
In the meantime, stir the starch and 4 tablespoons of water until smooth. Lift the roulades out of the stock. Stir the starch into the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and icing sugar.
- 5
Add the roulades again, heat up and keep warm.
- 6
Drain the potatoes, add hot milk-butter mixture to the potatoes and mash with a potato masher. Season with salt, pepper and nutmeg. Pour the Brussels sprouts into a sieve, drain and fold into the masher.
- 7
Cut roulades in half, serve with sauce and mashed potatoes and Brussels sprouts.
Nutrition Facts
790 kcal
59 g
23 g
71 g
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