Veal Roulade in Swabian Style

Ingredients

• 4 veal cutlets (about 180 g each)
• 1 sprig rosemary
• 1 sprig thyme
• 4 Carrots
• 50 g peas
• Salt
• 250 g fresh veal stuffing
• black pepper (ground freshly)
• 30 g clarified butter
• 0.25 head of celeriac
• 1 stalk leek
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 300 ml meat stock

Instructions

1. 1.

   Wash the veal cutlets, pat them dry and gently flatten with a meat mallet. Wash the herbs, shake off excess water, pluck the leaves and finely chop. Peel two carrots and dice finely. Blanch the peas together with the carrot cubes in boiling salted water for 2 minutes. Remove, shock in cold water and set aside. Mix the veal stuffing with the herbs and vegetables, season with salt and pepper, and spread onto the cutlets.

2. 2.

   Roll up the roulades, tie them securely with kitchen twine, season the outside with salt and pepper, and brown all sides in a large hot pan with melted clarified butter. Remove and set aside. Peel and roughly cube the remaining carrots and celeriac. Wash, trim and dry the leek, then slice into rings. Add the vegetables to the pan, sauté briefly, add tomato paste, sauté again, and deglaze with wine.

3. 3.

   Reduce the liquid and pour in the stock. Return the roulades to the pan, cover, and simmer over medium heat for 1½–2 hours. Remove the twine from the finished roulades and serve with sauce.