Roulades with Mashed Potatoes and Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 987 cal. | (47 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 2,352 mg | (59 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the roulades
- 5 Pickled cucumbers
- 1 large onion
- 150 grams smoked Pancetta (in small cubes)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 4 Beef roulade (each about 180 g)
- salt
- freshly ground peppers
- 2 Tbsps medium-hot Mustard
- 20 grams clarified butter
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 400 milliliters Beef stock
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 1 bay leaf
- 2 peppercorns
- 3 Juniper berries
Preparation steps
For the roulades, drain pickles and cut into small cubes. Peel onion, cut into cubes and mix with pickles and pancetta for the filling. Rinse, peel and trim soup vegetables and cut into large pieces.
Rinse meat, pat dry, spread open and flatten if necessary. Season meat with salt and pepper, brush with mustard and spread with filling. Roll up to cover filling and fasten with kitchen twine or roulade pins.
Heat butter, sauté meat rolls on all sides and remove from pan. Sauté vegetable, stir in tomato paste and deglaze pan with half the wine. Let wine boil down completely. Pour remaining wine and stock into pan and add roulades, rosemary, thyme, peppercorns and juniper berries. Cover pan and let simmer gently over medium heat 1 1/2 to 2 hours.
Peel kohlrabi and cut into sticks. Blanch kohlrabi in boiling salted water about 5 minutes, drain well and let cool.
Rinse and peel potatoes and boil 25-30 minutes in salted water .
Remove roulades from pan and keep warm. For the gravy, return pan juices to a boil and season with salt and pepper. Mix butter and flour and stir into pan until gravy thickens. Remove twine or pins from meat rolls and return to pan with gravy.
Drain potatoes, press through a potato ricer and mix in butter and lukewarm milk until smooth. Season potatoes with salt, pepper and nutmeg.
Sauté kohlrabi in butter and season with pepper. Slice roualden in half and serve with gravy, mashed potatoes and kohlrabi on warmed plates. Garnish with thyme sprigs.
