Rouladen with Potato Mash and Vegetables

Ingredients

• 5 pickled cucumbers
• 1 large onion
• 150 g smoked pork belly (cut into small cubes)
• 1 bundle of soup vegetables
• 4 beef roulades (ready-made, 180 g each)
• Salt
• Pepper (ground freshly)
• 2 tbsp medium-hot mustard
• 20 g clarified butter
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml beef stock
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 1 bay leaf
• 2 peppercorns
• 3 Juniper berries
• 500 g kohlrabi
• 500 g starchy potatoes
• 2 tbsp flour
• 2 tbsp butter
• 30 g Butter
• 100 ml lukewarm milk
• nutmeg
• 20 g butter
• thyme sprig (for garnish)

Instructions

1. 1.

   Drain the pickled cucumbers well and cut into small cubes. Peel the onions, also dice them, and mix with the pork belly and pickles. Peel, clean, and chop the soup vegetables into large pieces.

2. 2.

   Wash the roulades, pat dry, lightly flatten, and spread out. Season with salt and pepper, brush with mustard, and distribute the onion-pork mixture on top. Roll up and secure with kitchen twine or roulade needles.

3. 3.

   In a roasting pan, sear the roulades in hot clarified butter until browned all over, then remove. Add the soup vegetables to the pan, sauté briefly, stir in tomato paste, let it color, and deglaze with half the wine. Reduce completely, add remaining wine and stock, then return the roulades, herbs, and spices. Simmer gently under a lid on medium heat for 1½–2 hours.

4. 4.

   Meanwhile, peel and cut the kohlrabi into sticks. Blanch in boiling salted water for about 5 minutes, drain, shock with cold water, and let dry.

5. 5.

   Peel, wash, and cook the potatoes in boiling salted water for 25–30 minutes.

6. 6.

   Remove the cooked roulades from the sauce and keep warm. Strain the sauce, bring back to a boil, season with salt and pepper, and thicken with a beurre manié (equal parts flour and butter kneaded together). Return the roulades to the sauce.

7. 7.

   Drain the potatoes, let them steam dry, mash through a potato masher, and blend with butter and lukewarm milk into a smooth purée. Season with salt, pepper, and nutmeg.

8. 8.

   Sauté the kohlrabi in hot melted butter in a pan, season with pepper. Slice the roulades in half and arrange on preheated plates with the mash, kohlrabi, and sauce. Garnish with thyme and serve.