Veal Roulades

Ingredients

• 100 g pumpkin
• iodine salt
• 100 g spinach leaves
• 2 veal cutlets
• 1 tsp ginger
• 1 tsp Rapeseed oil
• 100 ml Vegetable broth
• 2 tbsp Sour cream
• 1 tsp maple syrup

Instructions

1. 1.

   Peel the pumpkin, remove the seeds and dice the flesh into very small cubes. Cook the pumpkin cubes in lightly salted water until al dente, then drain in a sieve.

2. 2.

   Wash and blanch the spinach leaves in boiling salted water for about 1 minute. Drain through a sieve, shock with cold water, and dry well.

3. 3.

   Rinse the veal cutlets under running cool water, pat dry, and gently flatten between plastic wrap. Season both sides with iodine salt and a touch of ginger powder.

4. 4.

   Lay the spinach leaves on each cutlet and spread the pumpkin cubes over them. Roll the cutlets from one long side and tie with kitchen twine.

5. 5.

   Rub a non‑stick pan with rapeseed oil, heat it, and brown the roulades all around for about 5 minutes. Add the vegetable broth, cover, and simmer on medium heat for 20 to 25 minutes.

6. 6.

   Remove the roulades from the pan, untie the twine, slice thinly, and arrange on plates. Bring the sauce to a boil, then remove from heat and stir in sour cream. Season the sauce with a little maple syrup, iodine salt, and ginger powder, then pour over the sliced roulades. Serve with steamed potatoes.