Vegetable Stuffed Pork Roulade with Mashed Potatoes

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Vegetable Stuffed Pork Roulade with Mashed Potatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
4 thin, large Pork cutlets (each around 180 grams) (approximately 6 ounces)
2 tablespoons Mustard
1 teaspoon Pastry flour
1 egg yolk
2 bunches Soup vegetables
1 tablespoon butter
1 tablespoon Crème fraiche
salt
freshly ground peppers
Nutmeg
1 tablespoon clarified butter
150 milliliters Beef broth
1 tablespoon parsley (finely chopped)
700 grams potatoes
salt
freshly ground peppers
2 tablespoons butter
100 milliliters Whipped cream
Nutmeg
How healthy are the main ingredients?
potatoWhipped creamMustardparsleysaltNutmeg

Preparation steps

1.

For the mashed potatoes: Scrub the potatoes, peel and cook in boiling salted water for about 25-30 minutes.

2.

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.

3.

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.

4.

Drain the potatoes and press through a potato ricer. Mix with the butter and cream and season with salt, pepper and nutmeg.

5.

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.