Veal roulade with mashed potatoes and herbs and roasted chanterelles

AUTHOR
Zackary Austin
DIFFICULTY
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 600 g Veal roulades
  • 200 g dried tomatoes in oil
  • 5 Branch/s Rosemary
  • 5 Branch/s Thyme
  • 1 Onion
  • 100 g finely diced bacon
  • 1 kg floury potatoes
  • 100 ml Whipped cream
  • 200 g Butter
  • 1 collar Chives
  • 500 g Chanterelles

Directions

  1. 1

    Clean the chanterelles with a brush and a small knife, do not rinse with water Peel and quarter the potatoes and cook them in boiling salted water. Tap the veal roulades thinly and fill them with the drained tomatoes.

  2. 2

    Season the outside of the roulades with salt and pepper and fry them with the overlapping side first. Put rosemary and thyme in the pan. Cook in the preheated oven at 120°C for half an hour.

  3. 3

    In a saucepan, slowly heat up cream, butter and a little grated nutmeg. Drain the potatoes and pour the cream and butter mixture over the potatoes. Mash everything, season with salt, pepper and chives rolls. Keep warm.

  4. 4

    Fry the chanterelles with bacon and onions and season to taste at the very end. Serve everything. A Pilsner beer (e.g. Störtebeker Pilsner beer) goes very well with it.

Categories & Tags

Main Dishes