Vegetable Stuffed Pork Roulade with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,163 mg | (54 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 thin, large Pork cutlets (each around 180 grams) (approximately 6 ounces)
- 2 Tbsps Mustard
- 1 tsp Pastry flour
- 1 egg yolk
- 2 bunches Soup vegetables
- 1 Tbsp butter
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp clarified butter
- 150 milliliters Beef broth
- 1 Tbsp parsley (finely chopped)
- 700 grams potatoes
- salt
- freshly ground peppers
- 2 Tbsps butter
- 100 milliliters Whipped cream
- Nutmeg
Preparation steps
For the mashed potatoes: Scrub the potatoes, peel and cook in boiling salted water for about 25-30 minutes.
For the filling: Rinse the soup vegetables, trim and cut into very small pieces. Sauté in 1 tablespoon hot butter for about 5 minutes. Stir in the crème fraîche and season with salt, pepper and nutmeg.
Flatten the pork cutlets with a meat mallet and season with salt and pepper. Whisk the mustard, egg yolk and flour together then spread over the cutlets, top with most of the sautéed vegetables and firmly roll up, securing with butcher's twine. Sauté in 1 tablespoon hot butter until golden brown on all sides, add the broth and remaining vegetables, cover and simmer over low heat for about 15-20 minutes, turning occasionally.
Drain the potatoes and press through a potato ricer. Mix with the butter and cream and season with salt, pepper and nutmeg.
Remove the roulades from the sauce, discard the butcher's twine and cut in half diagonally. Transfer to serving plates along with the mashed potatoes and pan sauce. Serve sprinkled with parsley.
