Roulades and millet-stuffed zucchini

Ingredients for 2 servings:

• 2 roulades
• salt and pepper
• Paprika powder, sweet
• e.g. mustard (Bautzner), for spreading
• 1 onion(s), cut into strips
• 3 gherkins, cut into strips
• e.g. bacon, fatter, cut into strips, or salami cut into strips
• 2 tbsp coconut oil
• 2 tbsp tomato paste
• 1 carrot(s), cut into small cubes
• 500 ml wine, good
• 2 speculatius cookies
• 2 zucchini, round
• 150 g millet
• 2 cups vegetable broth
• 1 carrot(s), grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Holiday dinner, Sunday dinner

Pound the roulades thinly in foil, season with salt and pepper, spread each with 1 tablespoon of mustard, arrange the bacon strips, onions, and gherkins on top, then roll up the roulades and tie with suitable string. Place the roulades in a suitable ceramic pot, add the coconut oil and tomato paste, diced carrots, and a cup of water to start with. After about 45 minutes, add the wine and cook in the oven at 180°C for 1-2 hours. Remove the meat, pour the sauce into a pot, crumble in the speculatius biscuits, and mix well to give the sauce a good consistency. Wash and halve the zucchini, scooping out the insides with a spoon. Cook the millet in the vegetable broth (I had done this about 3 hours earlier), add a grated carrot to the cooked millet, and let the millet swell. Season well and fill the zucchini halves with it. Cook on a baking tray in the oven at 180 °C for about 20 – 30 minutes.