0
Print
0
Print

Veal Roulades with Spinach and Pumpkin

Veal Roulades with Spinach and Pumpkin
453
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
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
print shopping list

Preparation steps

1

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.

2

Rinse spinach and blanch in boiling salted water for about 1 minute. Strain through a sieve, rinse in cold water and drain well.

3

Rinse meat and pat dry, flatten between two sheets of plastic wrap. Season with salt and a little ginger powder on both sides.

4

Spread cutlets with spinach leaves and pumpkin cubes, roll up and tie with the kitchen twine.

5

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. 

6

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.