Veal roulades with roasted asparagus and baked potatoes

Name: Veal roulades with roasted asparagus and baked potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3 Onions; 1 Garlic clove; 9 TABLESPOONS Oil; 5 Stem(s) flat leaf parsley; 100 g Pecorino cheese (piece); 4 Veal roulades (approx. 150 g each); 7-10 Tbsp salt, pepper, sugar; 8 thin slices of Parma ham; 1⁄4 l dry white wine; 2 Bay leaves; 800 g small new potatoes; 1 kg green asparagus; 4 TABLESPOONS Fruit vinegar; 1 TEASPOON medium hot mustard; 1 TABLESPOON Honey; 1 Shallot; 250 g small cherry tomatoes; 1 TEASPOON Cornstarch; 50 g Butter; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Only the best for Sunday dinner: We serve deliciously filled meat rolls, green asparagus and new potatoes.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

3 Onions
1 Garlic clove
9 TABLESPOONS Oil
5 Stem(s) flat leaf parsley
100 g Pecorino cheese (piece)
4 Veal roulades (approx. 150 g each)
7-10 Tbsp salt, pepper, sugar
8 thin slices of Parma ham
1⁄4 l dry white wine
2 Bay leaves
800 g small new potatoes
1 kg green asparagus
4 TABLESPOONS Fruit vinegar
1 TEASPOON medium hot mustard
1 TABLESPOON Honey
1 Shallot
250 g small cherry tomatoes
1 TEASPOON Cornstarch
50 g Butter
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 until soft. Wash parsley, shake dry, remove leaves and chop.
2
Remove onions from the heat and stir in parsley. Chop the cheese into thin shavings. Dab roulades dry, cut them in half crosswise, season with salt and pepper. Cover with ham, onion mixture and cheese, up to 2 tablespoons.
3
Roll up the meat and fix with wooden skewers.
4
Heat 2 tablespoons of oil in a roaster or casserole. Fry the roulades in it for about 10 minutes. Deglaze with 150 ml water and wine. Add bay leaf. Season with salt and pepper. Bring to the boil, cover and stew for 1-1 1⁄4 hours.
5
Meanwhile wash the potatoes and cook them covered in boiling water for about 20 minutes. For the vegetables, wash the asparagus and cut off the woody ends. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
6
Fold down 2 tbsp. oil. Peel the shallot, dice finely and stir in.
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the potatoes and press them one after the other until they burst open. Spread them on a baking tray, sprinkle with 2 tablespoons of oil and season with salt and pepper.
8
Bake in a hot oven for about 30 minutes.
9
Heat 2 tablespoons of oil in a large frying pan. Fry the asparagus in it in portions all round for about 5 minutes. Season with salt and pepper.
10
Wash the tomatoes. Stir starch and 2 tablespoons of water until smooth. Remove the roulades. Stir the starch into the frying stock, bring to the boil and season with salt, pepper and sugar. Simmer the tomatoes in the sauce for about 5 minutes.
11
Roulades again.
12
Heat butter in a small pot until the butter begins to brown. Take the potatoes out of the oven and sprinkle with the butter. Mix asparagus with vinaigrette, sprinkle with the rest of the pecorino. Arrange roulades, sauce, asparagus and potatoes.