Thanksgiving roulades with sweet potatoes

Name: Thanksgiving roulades with sweet potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 7 TABLESPOONS Butter; 300 g Frozen leaf spinach; 1 glass (400 ml) Poultry stock; 2 Shallots; 100 g dried cranberries; 4 TABLESPOONS Oil; 2 TABLESPOONS Sugar; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, nutmeg, sweet paprika; 4 discs Toast; 4 Turkey escalope (approx. 180 g each); 800 g floury potatoes; 400 g Sweet potatoes; 1 coated tablespoon of cornflour; 50 g Whipped cream; 7-10 Tbsp Roulade skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
7 TABLESPOONS Butter
300 g Frozen leaf spinach
1 glass (400 ml) Poultry stock
2 Shallots
100 g dried cranberries
4 TABLESPOONS Oil
2 TABLESPOONS Sugar
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, nutmeg, sweet paprika
4 discs Toast
4 Turkey escalope (approx. 180 g each)
800 g floury potatoes
400 g Sweet potatoes
1 coated tablespoon of cornflour
50 g Whipped cream
7-10 Tbsp Roulade skewers

Directions

1
Peel and finely dice the onions and garlic. Heat 1 tablespoon butter in a pot. Fry garlic and half onion briefly. Add frozen spinach, add 100 ml stock and let thaw covered at medium heat for 10-15 minutes.
2
For the chutney, peel and finely dice the shallots. Chop the cranberries coarsely. Heat 1 tablespoon of oil and sauté the shallots for about 6 minutes. After about 4 minutes add the cranberries and sugar. Deglaze with vinegar, bring to the boil and season with salt and pepper.
3
In the meantime dice the toast. Heat 2 tablespoons of butter in a pan. Roast the bread cubes for about 4 minutes while turning. Season croutons with salt and let them drain on kitchen paper. Season spinach with salt and nutmeg, squeeze out a little and let it cool down briefly, chop roughly.
4
Mix with croutons.
5
Wash cutlets, dab dry, season with salt and pepper. Spread the spinach and bread mixture on the escalopes, roll them up and pin them with roulade skewers. Heat 3 tbsp. oil in a deep frying pan with lid.
6
Fry the roulades in it for about 10 minutes all around. After about 5 minutes add the remaining onion. Deglaze with 300 ml stock, bring to the boil and braise in the closed pan for about 20 minutes.
7
In the meantime, peel and wash the potatoes and sweet potatoes and cut them into bite-sized cubes. Cook potatoes in boiling salted water for about 20 minutes, sweet potatoes in boiling salted water for about 10 minutes.
8
Drain the potatoes, add 4 tablespoons of butter and toss vigorously in a closed saucepan. Drain sweet potatoes, add to potatoes and fold in.
9
Stir starch and 2-3 tablespoons of water until smooth. Lift out the roulades. Bind the frying stock with the starch. Refine with cream. Season sauce with salt, pepper and paprika. Add the roulades again. Arrange roulades with sauce, potatoes and chutney.