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Sem Roll with Juniper Cream Sauce and Parsley Root Puree on Apple / Leek Vegetables

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 243 kcal

Ingredients
 

*** for the roll with leeks ***

  • 2 tsp Juniper berries
  • 1,7 kg Semroll beef tail piece)
  • Salt pepper
  • 30 g Clarified butter
  • 2 Bay leaves
  • 1,2 kg Leeks
  • 30 g Butter
  • 2 Apples
  • 200 g Sour cream
  • 1 tbsp Flour
  • 0,25 L Beef broth

*** for the parsley root puree ***

  • 300 g Potatoes
  • Salt
  • 800 g Parsley roots
  • 50 ml Milk
  • 80 ml Cream
  • 30 g Butter
  • Freshly grated nutmeg

Instructions
 

  • Chop juniper berries or mash in a mortar, wash the meat, pat dry and rub salt, pepper and half of the juniper berries all around. Fry in hot clarified butter. Add 1/4 ltr beef stock, bay leaves and juniper berries and bring to the boil. Cover and simmer over medium heat for 1 1/2 hours.
  • In the meantime, clean and wash the leek and cut into rings approx. 3 cm wide. Heat the fat, cover the pores and cook for 15 minutes. In the meantime, peel and core the apples and cut into wedges. Add the apple wedges to the leek, cook for another 5 minutes, season with salt and pepper. Remove the meat from the stock and cover. Mix the sour cream with the flour and stir in the
  • Add the boiling stock, simmer for 5 minutes. Cut open the meat and arrange on a platter with the pore vegetables. Season the sauce with salt and pepper, remove the bay leaves.

***Petersilienwurzelpüree***

  • Wash the potatoes and cook them with their skins in salted water for 20 minutes. Clean, peel and roughly cut the parsley roots. Cook the roots in 1 liter of boiling salted water for 15 minutes until they are soft. Pour in a sieve and allow to drain, collecting 200 ml of water. Finely puree the parsley roots with the collected water with the cutting stick.
  • Pour the potatoes into a colander and drain. Let the potatoes steam briefly, peel them while they are still warm and press them through the press. Heat the milk, cream and butter in a saucepan, season with salt and sprinkle with nutmeg. Gradually add the milk mixture to the potatoes until the puree is creamy. Stir the puree vigorously and then fold in the parsley root puree.

Nutrition

Serving: 100gCalories: 243kcalCarbohydrates: 17.5gProtein: 5.7gFat: 16.8g
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Written by John Myers

Professional Chef with 25 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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