in Recipes

Layered roulades with celery

updated

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Ingredients for 4 servings:

  • 4 large beef roulades
  • 1 celeriac
  • 1 jar horseradish, extra, 140 g
  • 100g bacon
  • 2 m.-sized onion(s)
  • e.g. maple syrup
  • 1 tbsp instant broth
  • 250 ml red wine
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

from the Roman pot

Slice the onions into thin rings. Slice the celery very thinly. If that’s not possible, dice it very finely. First, place a layer of onions in the earthenware pot, then place a roulade on top and spread it with horseradish and maple syrup. Arrange the celery on top and cover it with bacon. Continue layering. Finally, sprinkle the instant broth over the onion and arrange the last layer of bacon on top. Pour the wine over everything. Cook at 180°C for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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