Vegetable roulade

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the spinach and let it collapse in boiling salted water for about 3 minutes. Then drain off the water and let it drain well on a sieve (press out the liquid with your hands). Peel and finely dice the onions and garlic. Crumble the cheese. Heat the oil in a pan. Sauté the onions and garlic.

2. 2

   Add spinach and season with salt, pepper and nutmeg. Mix in ricotta. Unroll the puff pastry, remove the baking paper. Sprinkle breadcrumbs in the middle of the puff pastry. Place the spinach filling in the middle of the puff pastry and fold over the side. Separate the egg. Whisk the egg white. Brush the edges of the roll with egg white and press down a little. Place the vegetable roulade on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, whisk the egg yolk and cream and brush the roulade with it 10 minutes before the end of the baking time. Bring 250 ml water and milk to the boil, add sauce powder while stirring and simmer for about 1 minute. Season sauce with curry, salt and pepper.

3. 3

   Brush the edges of the roll with egg white and press down a little. Place the vegetable roulade on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, whisk the egg yolk and cream and brush the roulade with it 10 minutes before the end of the baking time. Bring 250 ml water and milk to the boil, add sauce powder while stirring and simmer for about 1 minute. Season sauce with curry, salt and pepper. Arrange the roulade on a plate, sprinkled with roasted pine nuts. Serve garnished with lettuce, tomatoes and parsley. Add sauce dusted with curry

Nutrition Facts

KCAL
490 kcal

CARBS
37 g

FATS
31 g

PROTEINS
15 g