Veal rolls with pesto filling, herb sauce and roast potatoes

Name: Veal rolls with pesto filling, herb sauce and roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 2 Eggs (size M); 1 large bunch of flat parsley; 1 collar Chives; 1 Bed of garden cress; 150 g Schmand; 3 TABLESPOONS Milk; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1-2 TEASPOONS light balsamic vinegar; 12 thin veal back steaks (à approx. 60 g); 6 Tl Tomato pesto; 3 TABLESPOONS Oil; 50 ml White wine; 200 ml Vegetable broth; 1 red onion; 2 TABLESPOONS clarified butter; 7-10 Tbsp Sweet peppers; 2 Freezer bag; 12 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

A Sunday dinner that the whole family can enjoy. After the tender meat filled with pesto, everyone will lick their fingers for a long time. Perhaps a new favourite recipe?

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
2 Eggs (size M)
1 large bunch of flat parsley
1 collar Chives
1 Bed of garden cress
150 g Schmand
3 TABLESPOONS Milk
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1-2 TEASPOONS light balsamic vinegar
12 thin veal back steaks (à approx. 60 g)
6 Tl Tomato pesto
3 TABLESPOONS Oil
50 ml White wine
200 ml Vegetable broth
1 red onion
2 TABLESPOONS clarified butter
7-10 Tbsp Sweet peppers
2 Freezer bag
12 wooden skewers

Directions

1
Wash the potatoes and cook them in boiling water for about 20 minutes until al dente. In the meantime, boil eggs in boiling water for about 10 minutes. Drain and rinse with cold water. Wash parsley and chives, shake dry.
2
Finely chop the parsley, except for a few leaves for garnishing. Cut chives into fine rolls. Cut cress from the bed. Stir sour cream, milk and mustard until smooth. Peel eggs and dice finely.
3
Add 3/4 of the chopped parsley, chives and cress to the sauce. Season to taste with salt, pepper and vinegar. Cover and put in a cool place. Drain potatoes and rinse with cold water. Let them cool down.
4
Tap the meat flat between 2 freezer bags. Season with salt and pepper. Brush each slice with 1/2 teaspoon pesto and roll up into rolls from the narrow side. Fix with wooden skewers. Heat the oil in a large pan.
5
Season the veal rolls with salt and fry them in hot oil all around. Deglaze with wine and bring to the boil. Add stock and simmer covered for 10-15 minutes.
6
In the meantime peel the potatoes and cut them into slices. Peel and halve the onion and cut into strips. Heat clarified butter in a large coated pan. Fry the potatoes for about 5 minutes while turning.
7
Add the onion and fry for another 3 minutes until golden brown. Season with salt, pepper and paprika. Fold in the remaining chopped parsley.
8
Arrange veal rolls with roast potatoes and herb sauce on plates. Garnish with parsley leaves.