Beef Roulades with Mozzarella and Dried Tomatoes on Carrots

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Beef Roulades with Mozzarella and Dried Tomatoes on Carrots
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein50 g(51 %)
Fat16 g(14 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K19.3 μg(32 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin25.4 mg(212 %)
Vitamin B₆0.6 mg(43 %)
Folate42 μg(14 %)
Pantothenic acid1.9 mg(32 %)
Biotin16 μg(36 %)
Vitamin B₁₂11.3 μg(377 %)
Vitamin C9 mg(9 %)
Potassium1,197 mg(30 %)
Calcium97 mg(10 %)
Magnesium64 mg(21 %)
Iron5 mg(33 %)
Iodine16 μg(8 %)
Zinc9.2 mg(115 %)
Saturated fatty acids6.1 g
Uric acid266 mg
Cholesterol147 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 Beef roulade (each 180 grams)
2 scoops Mozzarella
100 grams dried Tomatoes (in oil)
2 Tbsps olive oil
1 splash Red wine
4 carrots
salt
freshly ground peppers
For the garnish
Cress (or radish sprouts)
How healthy are the main ingredients?
MozzarellaTomatoolive oilcarrotsaltCress

Preparation steps

1.

Rinse the beef cutlets, pat dry and if necessary pound flat. Cut the mozzarella into slices. Drain the tomatoes and chop coarsely. Distribute the mozzarella slices on the meat slices, then top with the tomatoes. Season with salt and pepper. Fold in the sides and roll up. Secure with kitchen twine or toothpicks, season the outside with salt and pepper and sear on all sides in hot oil. Deglaze with a dash of red wine, cover and gently simmer about 40 minutes over low heat. Occasionally turn.

2.

Meanwhile, peel the carrots and slice lengthwise into thin slices or cut with a microplane. Blanch in salt water 1-2 minutes until al dente, drain and distribute on warmed plates. Remove the rolls from the pan, remove the twine or toothpicks and cut into thirds. Arrange on the carrots and serve garnished with sprouts.