Preparation (about 50 min):
Make eggs about 9 to 10 min, drain cooled, peel and dry. Rinse the spinach two or three times well cooled, pluck and blanch very briefly in light salted water. Put the spinach on iced water and dry well on kitchen paper.
Clean and make potatoes, remove peel and press finely. Mix in carrot juice well with wooden spoon, fold in whipped cream and butter flakes, season with vanilla salt and pepper and keep warm.
Place cutlets on top, sprinkle with a little thyme, brush with a little mustard and place ham on top. Spread spinach evenly on top, place boiled egg on top and roll everything up. Make a cross with string and fry the roulade in hot olive oil on all sides, add a little thyme and green peppercorns, pour in brown veal stock, cook in the oven at about 175 °C for 25 to half an hour.
Remove the string, cut the roulade into slices and arrange on rectangular deep plates. Pour the sauce all around, dress the puree nicely on the sides, garnish with leaf parsley.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
Related Recipes:
Yogurt Roulade with Apple CoreFor the yogurt roulade with apple core, preheat the oven to 220 °C. Separate the eggs. Whip egg whites with...
Veal Liver with SpinachVeal liver with spinach Peel the garlic clove and cut into slices. Spinach rinse, dry thoroughly and remove...
PutenterrineBroccoli rinse, clean and split into roses. Sauté in one-eighth L salted water with juice of one lemon for...
Asparagus Stew with Fresh Potatoes, Spicy Cream Sauce and Green SaladSeason beef with salt, pepper and thyme. Fry in hot oil on both sides for 2 min each. Remove the meat from the...
Millennial EggsIn China, too, these eggs are rarely prepared at home, as they can be bought ready-made in any grocery store...
Pollock with Arugula and TomatoesRinse the fish fillet, dry with kitchen roll and cut into larger pieces. Season with salt and pepper and...
Lake Constance Pork Loin in Potato-Celery CrustFor the Lake Constance whitefish in potato-celery crust, cut whitefish fillets cleanly with a sharp knife and...
Spinach with CurdDefrost spinach at 60°C for 20-25 minutes. Let spinach stand for 8-10 minutes after defrosting and then press...
Fagottini with Basil and Ricotta on Shrimp and Leek SauceDefrost the shrimps for 1-2 hours, rinse when cooled, dry, then cut into coarse pieces. Place in plates...
Ispanakli Yumurta / Spinach EggsHeat the fat in a frying pan. Fry the finely chopped onions until golden brown. Add the coarsely chopped (and...