- 100 grams Pumpkin
- Iodized salt
- 100 grams Spinach
- 2 Veal cutlets
- 1 generous pinch Ginger root
- 1 teaspoon Canola oil
- 100 milliliters Vegetable broth
- 2 tablespoons Sour cream
- 1 teaspoon Maple syrup
Peel and core pumpkin, cut pulp into very small cubes. Cook pumpkin cubes in a little salted water until al dente, drain in a colander.
Rinse spinach and blanch in boiling salted water for about 1 minute. Strain through a sieve, rinse in cold water and drain well.
Rinse meat and pat dry, flatten between two sheets of plastic wrap. Season with salt and a little ginger powder on both sides.
Spread cutlets with spinach leaves and pumpkin cubes, roll up and tie with the kitchen twine.
Heat oil in a pan and cook rolls for about 5 minutes on all sides. Add vegetable broth to the pan and simmer, covered, for about 20-25 minutes on medium heat.
Remove roulades from the pan, take out kitchen twine and slice, arrange on plates decoratively. Bring sauce to a boil and remove from heat, add sour cream and whisk well. Season sauce with a little maple syrup, salt and ginger. Drizzle sauce over roulades and serve with steamed potatoes, if desired.