Christmas roulades

Ingredients for 2 servings:

• 2 beef roulades
• 4 dates, dried, unsulfured
• 6 dried plums, unsulphured
• 6 dried apricots, unsulphured
• 1 tbsp, heaped barberries, dried, unsulfured
• 200 g chestnuts, ready to cook
• 2 sweet potatoes
• 250 g mushrooms (frisée or pom-pom)
• 1 tbsp soy sauce, light
• 1 tbsp honey
• 1 tsp tomato paste
• salt and pepper
• vegetable fat
• cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

These roulades are an explosion of flavor

Spread a thin layer of tomato paste and honey on one side of the roulades, season with salt and pepper. Fill with the dried fruit, roll up, and tie tightly. Then brown them on all sides in a pressure cooker. Be careful if honey oozes out, as it burns quickly. Then deglaze with about 150 ml of hot water. Add any dried fruit that didn’t fit into the roulades to the pot, close the lid, and braise the roulades for 25 minutes. Now peel the sweet potatoes and cut into approximately 1 cm thick slices. Also cut the mushrooms into 1 cm thick slices. 10 minutes before the pressure cooker opens, brown the sweet potatoes and mushrooms in a pan with a little vegetable oil, season with soy sauce, salt, and pepper. After five minutes, add the chestnuts, cover, and cook for another five minutes. Remove the roulades from the pot and thicken the broth with cornstarch if necessary.