Veal Roulade with Pumpkin

Ingredients

• 150 g pumpkin flesh
• 1 onion
• 1 Garlic clove
• 4 tbsp sprouting oil
• 2 tbsp pine nuts
• 1 chili pepper
• Salt
• pepper (ground)
• 0.5 tsp thyme
• 4 dried tomatoes in oil (jar)
• 600 g thin veal cutlets (4 thin veal cutlets)
• 100 ml vegetable broth (instant)
• 100 g crème fraîche
• wooden skewer

Instructions

1. 1.

   Dice the pumpkin flesh very finely. Peel and finely chop the onion and garlic. Heat 2 tbsp of oil in a pan and briefly sauté the onion, garlic, and pine nuts. Add the pumpkin, crumble the chili pepper over it, and cook for about 5 minutes, seasoning with salt, pepper, and thyme. Remove from heat and let cool slightly. Drain the tomatoes, dice them small, and mix into the pumpkin mixture.

2. 2.

   Pat the veal cutlets between plastic wrap to flatten, season with salt and pepper. Spread the filling on each cutlet, roll up, and secure with wooden skewers. Heat the remaining oil in a pan and quickly brown the roulades all around. Pour in the broth and cover; cook over low heat for about 15 minutes until done. Remove and keep warm. Stir crème fraîche into the pan juices, reduce over high heat for 2 minutes, season with salt and pepper, taste, and serve the roulades on preheated plates.