Veal roulades with vegetable filling

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Ingredients

Ingredients for 4 Portions

500 g root vegetables, e.g. carrots, yellow carrots, parsley root
2 tbs butter
salt, pepper
1 shallot
15 cl white wine or apple wine
20 cl single cream
1-2 tbs coarse grain mustard
8 thin slices (2-3 mm) Emmentaler AOP, approx. 160 g
8 large escalopes, thinly sliced, 50-60 g each
salt, pepper
1-2 tbs butter for cooking
chives

Star of the dish
Emmentaler AOP URTYP®

Preparation

Prepare the vegetables, cutting two thirds into julienne approx. 7 mm cm thick and 10 cm long. Brown in 1 tbs of butter, add 2-3 tbs of water, and season. Cover with a lid and cook al dente, then leave to cool.

Cube the rest of the vegetables and shallot. Brown in the rest of the butter and add the white wine. Reduce by half on a medium heat. Add cream, bring to the boil, season with mustard, salt and pepper.

Sprinkle the vegetables on the cheese slices and roll up. Season the meat, place the rolled cheese on top of the escalopes, roll up, and tie off with cooking string. Fry the roulades on all sides in hot butter at a medium heat for 7-10 minutes.

Re-heat the sauce. Finely chop and add the chives. Plate the veal roulades, adding the sauce.

Serve with pasta.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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