John Myers
Roulades with Apricots
The perfect roulades with apricots recipe with a picture and simple step-by-step instructions.
- 3 Fresh shallots
- 200 g Celeriac fresh
- 1 pole Leek
- 100 g Dried apricots
- 8 Bacon slices
- 4 Branches Rosemary fresh
- 6 tbsp Rapeseed oil
- 1 Bay leaves
- 1 tsp Sugar
- 1 tbsp Tomato paste
- 150 ml Red wine
- 400 ml Vegetable broth
- 300 g Carrots
- 0,5 bunch Parsley
- 2 tsp Sauce thickener dark
- Salt and pepper
- 1 Peel the shallot and cut into thin strips. Pluck the rosemary needles from the twigs and finely chop. Coarsely chop the apricots.
- Place the meat slices side by side on a worktop, season with salt and pepper. Top with 2 slices of bacon each. Place the shallot strips, half of the rosemary and the apricots in the middle. Fold over the sides, roll up from both ends, pin with roulade skewers. Salt and pepper all around.
- Peel the celeriac and cut into small pieces. Wash the leek and cut into thin rings. Peel off the shallots and cut into large cubes.
- Fry the roulades in 2 tablespoons of oil in a pressure cooker (without a lid), remove. Add 2 tablespoons of oil and roast the celery, leek and shallots. Briefly reduce the bay leaf, 1 teaspoon sugar, remaining rosemary and tomato paste.
- Add the roulades. Pour in about 400 ml of vegetable stock, season with salt and pepper. Close the pressure cooker and let everything cook for about 12-15 minutes.
- Peel the carrots and cut into oblique pieces. Pluck the parsley from the stalks and roughly chop. Sauté the carrots in 2 tablespoons of oil in a pan over medium heat for about 4 minutes. Season with salt and a pinch of sugar. Remove the roulades from the pressure cooker .
- Strain the sauce through a fine sieve, put it back in the pressure cooker and bind with a sauce thickener, season to taste. Briefly heat the roulades and carrots in it. Serve sprinkled with parsley.
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