Veal Roulades with Mashed Potatoes

Ingredients

• 600 g starchy boiling potatoes
• 500 g green beans
• Salt
• 60 g Butter
• nutmeg
• Pepper (freshly ground)
• 1 handful baby spinach
• 4 veal cutlets (pre‑cooked, about 150 g each)
• Salt
• Pepper (freshly ground)
• 4 slices goat cheese
• 150 g tomato–paprika mix (in a jar)
• 2 tbsp olive oil
• 150 ml dry white wine
• 150 ml veal stock

Instructions

1. 1.

   Peel, wash and cook the potatoes in salted water for about 30 minutes until tender. Wash, trim and blanch the beans in boiling salted water for about 8 minutes until firm. Drain, rinse with cold water and let drain well.

2. 2.

   Wash and dry the spinach. Rinse the cutlets, pat them dry and place on a work surface. Optionally flatten slightly and season both sides with salt and pepper. Place one slice of cheese on each cutlet. Drain the tomato–paprika mix, let it drain well, then spread it over the spinach atop the cheese. Roll tightly and secure with toothpicks or meat‑rolling pins. In a pan, sear the roulades in hot oil for 3–4 minutes per side until golden brown. Add wine and stock, cover loosely and simmer on medium heat for 15–20 minutes.

3. 3.

   Drain the potatoes and mash them with 40 g melted butter. Season with salt and nutmeg and keep warm. Melt the remaining butter in a pan and toss the beans in it to warm; season with salt.

4. 4.

   Plate the roulades with the green beans and mashed potatoes, then freshly grind pepper over the top before serving.