Spinach Pork Roulade

Rinse, trim and chop the carrot, leek and celery root.

Trim the spinach, rinse and drain. Blanch in salted water until just wilted, cool in ice water and drain. Peel garlic and chop finely. Chop pine nuts. Combine the garlic, spinach and pine nuts. Scald the tomatoes, cool in ice water, peel, quarter and scrape out the seeds. Drain the mozzarella and cut into thin slices.

Pound the pork cutlets flat. Season with salt and pepper. Cover each with a slice of ham. Top with the spinach, the tomato quarters, sage leaves and the cheese. Roll up and tie with kitchen.

Heat the oil in a large pan and saute the rolls until brown on all sides. Remove from the pan. Add the carrots, leeks and celery root and deglaze with wine and broth. Let simmer briefly. Return the rolls to the pan. Cover and simmer about 45 minutes, turning the rolls occasionally.  

Trim the beans and blanch in boiling salted water for about 8 minutes until al dente.

Remove the rolls from the pan and keep warm. Pour the sauce through a sieve into another pot. Stir in the creme frâiche. Season with salt and pepper. Drain the green beans.