Veal roulades with green asparagus and crispy potatoes

Name: Veal roulades with green asparagus and crispy potatoes
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 3 Onions; 1 Garlic clove; 9 TABLESPOONS Sunflower oil; 100 g Pecorino cheese; 1 collar Parsley; 4 Veal roulades (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham (approx. 12 g each); 700 ml dry white wine; 2 Bay leaves; 800 g small new potatoes; 4 TABLESPOONS Fruit vinegar; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 1 Shallot; 60 g Butter; 300 g small cherry tomatoes; 1 kg green asparagus; 2 TEASPOONS Cornstarch; 1-2 TEASPOONS Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

3 Onions
1 Garlic clove
9 TABLESPOONS Sunflower oil
100 g Pecorino cheese
1 collar Parsley
4 Veal roulades (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham (approx. 12 g each)
700 ml dry white wine
2 Bay leaves
800 g small new potatoes
4 TABLESPOONS Fruit vinegar
1 TEASPOON Mustard
1 TABLESPOON Honey
1 Shallot
60 g Butter
300 g small cherry tomatoes
1 kg green asparagus
2 TEASPOONS Cornstarch
1-2 TEASPOONS Sugar
7-10 Tbsp wooden skewers

Directions

1
Peel onions and garlic. Halve onions and cut into strips, chop garlic. Heat 1 tablespoon of oil. Fry onions and garlic for about 4 minutes while turning. Slice the cheese into thin slices.
2
Wash parsley, shake dry, pluck leaves from the stalks and chop. Cut roulades crosswise in half, season with salt and pepper and cover with ham, onion mixture and cheese, except for something to sprinkle.
3
Roll up the meat and fix with wooden skewers.
4
Heat 2 tablespoons of oil and fry the roulades in it for about 10 minutes on all sides. Deglaze with wine, add laurel and season with salt. Stew in closed roaster for about 1 1/4 hours until soft.
5
Wash the potatoes thoroughly and boil them in boiling salted water for about 20 minutes until soft. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 2 tablespoons of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
6
Lightly press the potatoes individually so that they burst open. Sprinkle with 2 tablespoons of oil, spread on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
7
Heat butter in a small saucepan until the butter begins to brown and smells slightly nutty.
8
Wash the tomatoes, wash the asparagus, cut off the woody ends. Heat 2 tablespoons of oil in a frying pan and fry the asparagus for about 5 minutes while turning. Season with salt and pepper. Stir starch and 4 tbsp. water until smooth.
9
Take out the roulades, thicken the sauce with mixed starch. Season with salt and sugar. Add the roulades and tomatoes to the sauce, bring to the boil and simmer for about 5 minutes. Arrange potatoes, asparagus, sauce and roulades and sprinkle asparagus with vinaigrette, potatoes with nut butter.
10
Sprinkle asparagus with cheese.