John Myers
Contents
show
Mummy Roulades with Mashed Potatoes and Celery and Carrot Florets
The perfect mummy roulades with mashed potatoes and celery and carrot florets recipe with a picture and simple step-by-step instructions.
Roulades:
- 5 Sch. Roulade meat
- 2 Pc. Red onions
- 6 Pc. Pickles
- 5 Sch. Black Forest ham
- Mustard medium hot
- Salt
- Pepper
- 300 ml Water
- 3 tsp Tomato paste
- 100 ml Red wine
- Nutmeg
Potato and celery mash:
- 10 Pc. Floury potatoes
- 0,5 Pc. Celery bulb
- 100 g Butter
- 100 ml Cream
- 1 tsp Salt
- Pepper
- 1 tsp Nutmeg
Carrot florets:
- 4 Pc. Carrots yellow
- 4 Pc. Carrots
- 4 Pc. Carrots purple
- Butter
- Salt
Roulades:
- Finely chop the onions and cucumbers. Brush the roulades with mustard. Put in a slice of Black Forest ham. Spread the pickle and onion pieces on the roulade. Season with salt and pepper. Roll the roulade finely and fix it with a roulade needle.
- When all the roulades are rolled, melt the butter in a pressure cooker. Sear the roulades. Add about 100 ml of water and close the pressure cooker. Leave the roulades in the pressure cooker over medium heat for 30 minutes. Then put in the oven to keep warm at 60 degrees.
- For the sauce, add the rest of the water, the red wine and the tomato paste to the brew. Let it boil well. Season to taste with salt, pepper and nutmeg.
Potato and celery mash:
- Cut the potatoes and the celery root into cubes and cook in salted water for 15-20 minutes. Drain the water and add the butter and cream. Mash well and season with salt, pepper and nutmeg.
Carrot florets:
- Cut the carrots long. Cook the yellow, then the orange and finally the purple slices separately in the pan in butter.
- Then let it cool down. Place the slices in a round shape from the outside inwards, so that a rose pattern is created. Secure with a tape and carefully place in a pan. Cook with a little butter before serving.
Facebook Comments