John Myers
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Beef Rolls and Spaetzle from Board with Crispy Golden Kohlrabi
The perfect beef rolls and spaetzle from board with crispy golden kohlrabi recipe with a picture and simple step-by-step instructions.
Rollekes
- 5 piece Beef Roulade
- 3 piece Paprika
- 1 piece Vegetable onion
- 5 disc Black Forest ham
- Dijon mustard
- Granulated Dijon mustard
- Honey dijon mustard
- Coarse sea salt
- Pepper
- Fund
- 1 sheet Laurel
- Rosemary
- Thyme
Kohlrabi
- 3 piece Kohlrabi fresh
- 0,5 Cup Hazelnuts
- 1 tbsp Polenta
- 1 piece Bun old
- Salt
- 2 piece Eggs
- 1 tsp Sweet paprika powder
- Flour
spaetzle
- 500 g Flour
- 2 piece Eggs
- Water
- Salt
- Spinach powder
Rollekes
- Brush the inside of the roulade with the three types of mustard, place the ham, paprika and onions on top and wrap. Sear them well and deglaze with red wine and reduce. Pour 200 ml stock with pieces of vegetables and 500 ml water and add the herbs. Let simmer for about 5 to 2 hours. Mix the stock with a hand blender, the vegetables that have been cooked thicken it.
Kohlrabi
- Peel the kohlrabi and cut into approx. 0.5 cm thick slices and cook in salted water for approx. 10 minutes. Chill in a sieve and allow to evaporate. Chop the hazelnuts in a bag until they are very fine, add the polenta, paprika powder and grated bread and mix together. Roll the kohlrabi first in flour, then in egg and finally in the breading and deep-fry in hot oil.
spaetzle
- For the spaetzle dough, knead all the ingredients and let them rest for about half an hour. Then spread on a wooden board and scrape in boiling salt water. When the spaetzle come up they are done.
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