Pork Roulades with Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 4 mg | (500 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 85.5 μg | (143 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 2,234 mg | (56 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the roulades
- 1 bunch Soup vegetables (250 grams, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 4 Pork cutlets (each about 180 grams)
- salt
- freshly ground peppers
- ground Caraway
- 2 tsps medium hot Mustard
- 8 slices Prosciutto (or bacon)
- 300 grams Sauerkraut (canned)
- 2 shallots
- 2 Tbsps clarified butter
- 500 milliliters Beef broth
- cornstarch (to taste)
- For the glazed carrots
- 800 grams baby carrots
- 2 Tbsps butter
- 100 milliliters dry white wine
- 50 milliliters Broth
- 2 tsps honey
- salt
- 1 splash lemon juice
Preparation steps
Rinse and peel soup vegetables as needed. Dice into small cubes.
Rinse and pat dry meat, pound flatter, if desired. Season with salt, pepper and some cumin powder and spread with a little mustard, top each piece with two slices of ham. Drain sauerkraut well and chop into small pieces. Peel shallots and dice finely. Heat 1 tablespoon of butter in a pan and saute shallots for a few minutes. Add sauerkraut and saute briefly, season with salt and pepper to taste. Spread sauerkraut mixture on top of ham and roll up roulades, tie with a kitchen string. Heat remaining butter in a casserole and sear roulades on on sides. Remove from the pan and add vegetables to the pan, saute briefly and deglaze pan with broth. Return meat to the pan and simmer, covered, for about 45 minutes on low heat, turning roulades occasionally.
Peel carrots, if desired, and rinse (leave green parts intact, if desired). Heat 1 tablespoon of butter and add carrots to the pan. Add wine and broth and bring to a boil. Reduce heat and simmer for about 8-10 minutes on low heat (or until almost all liquid has evaporated). Add honey and remaining butter to the pan and toss carrots around until glazed. Season with salt and lemon juice.
Remove roulades from the pan and strain sauce into another pan. Season sauce with salt and pepper and thicken with cornstarch, if desired.
Slice roulades and arrange on plates together with carrots, drizzle wtih sauce. If desired, serve with dumplings.
