Veal Roulades with Spinach and Pumpkin

0
Average: 0 (0 votes)
(0 votes)
Veal Roulades with Spinach and Pumpkin
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
453
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories453 kcal(22 %)
Protein44.1 g(45 %)
Fat24 g(21 %)
Carbohydrates15 g(10 %)
Author of this recipe:

Ingredients

for
4
Ingredients
100 grams
100 grams
2
1 generous pinch
1 teaspoon
100 milliliters
2 tablespoons
1 teaspoon

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.