John Myers
Contents
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Ingredients
- 400 g Cream cheese, reduced fat
- 1 kg Mixed minced meat
- 1 tbsp Herbal mixture, dried or frozen
- 1 head, approx. 800 g Cauliflower
- 400 g Carrots
- 1 kg Potatoes, waxy
- 1 Onion
- 2 tbsp Butter
- 2 tbsp Flour
- 200 ml Milk
- 1 tsp Vegetable broth, instant
- Salt pepper
- 1 tsp "Noble sweet" paprika powder
Instructions
- Preheat the oven to 200 ° C (convection: 175 ° C).
- Mix the cream cheese with 1 tablespoon of dried or frozen herbs, season with salt and pepper. Knead the minced meat with breadcrumbs, egg and mustard, season with salt, pepper and paprika powder for "noble sweet". Roll out the mince in a rectangular shape (approx. 28 x 32 cm). Spread cream cheese on top and roll up. Place the seam side down on a baking sheet lined with baking paper. Cook in the preheated oven for about 11/4 hours.
- Cut the cauliflower into florets. Peel, clean and slice the carrots. Peel the potatoes and cut into pieces. Briefly fry the potatoes in 2 tablespoons of oil, season with salt and pepper. Pour in 100 ml of water, cook for about 10 minutes. Cover and cook the cauliflower and carrots in salted water for about 10 minutes. Fry the potatoes for another 10 minutes. Drain the vegetables, collect the cooking water.
- Peel the onion and cut into cubes. Braise the onion in 2 tablespoons of butter. Dust over 2 tablespoons of flour, sweat. Pour in 200 ml of the cooking water and 200 ml of milk. Bring to a boil. Stir in 1 teaspoon of vegetable stock powder, simmer for about 5 minutes. Warm the vegetables in the sauce.
- Cut open the roast and arrange on plates with the potatoes and vegetables.
- Mixed green salad tastes good with it.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 10.5gProtein: 2.2gFat: 6.6g
