Veal Roulades with Spinach and Pumpkin

Veal Roulades with Spinach and Pumpkin
45 min.


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
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Preparation steps

Step 1/6

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.

Step 2/6

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

Step 3/6

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

Step 4/6

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

Step 5/6

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. 

Step 6/6

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.