Düsseldorfer ham-mett-roulade with mashed potatoes and carrot vegetables

Name: Düsseldorfer ham-mett-roulade with mashed potatoes and carrot vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Onions; 1 collar Parsley; 250 g Pork sausage; 6 Beef roulades (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Tl extra hot lion mustard; 6 discs cooked ham (approx. 35 g each); 3 Tomatoes; 6-8 TABLESPOONS Oil; 2–3 Bay leaves; 500 ml dry red wine; 1 l Vegetable broth; 1.2 kg Potatoes; 1 kg Carrots; 75 g Butter; 30–40 g Cornstarch; 1 pinch Sugar; 300 ml Milk; 7-10 Tbsp grated nutmeg; 6 wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Onions
1 collar Parsley
250 g Pork sausage
6 Beef roulades (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Tl extra hot lion mustard
6 discs cooked ham (approx. 35 g each)
3 Tomatoes
6-8 TABLESPOONS Oil
2–3 Bay leaves
500 ml dry red wine
1 l Vegetable broth
1.2 kg Potatoes
1 kg Carrots
75 g Butter
30–40 g Cornstarch
1 pinch Sugar
300 ml Milk
7-10 Tbsp grated nutmeg
6 wooden skewers

Directions

1
Onions peel and 2 onions chop. Cut the remaining onions into slices. Wash parsley, shake dry and chop finely. Knead the minced meat, onions and parsley, except for 1 tbsp. for garnishing.
2
Spread the roulades on the work surface side by side. Season with salt and pepper. Spread each with a teaspoon of mustard. Cover each with a slice of ham. Spread the mince evenly on one end of each roulade.
3
Tightly fold in the long sides of the roulades. Roll up tightly and stick together with a wooden skewer. Wash and quarter the tomatoes. Heat 3-4 tablespoons of oil in a roasting pan and fry the roulades in it, turning them well.
4
Add bay leaf, onion slices and tomatoes. Deglaze with wine and stock, bring to the boil, cover and cook over medium heat for 1 1/2 to 1 3/4 hours.
5
In the meantime, peel the potatoes, cut them in half depending on their size, wash them thoroughly and cook them for about 25 minutes in boiling salted water. In the meantime peel carrots, wash if necessary, cut them into halves lengthwise and cut into pieces.
6
Heat 20 g butter and 3-4 tbsp. oil in a saucepan, add carrots and cook over a low to medium heat for 8-10 minutes, turning. Season with salt and pepper. Keep warm.
7
Stir starch and 5-6 tablespoons of water until smooth. Lift the roulades out of the stock. Pour the stock through a fine sieve and collect it. Put the stock back into the roaster, bring to the boil, stir in the starch, bring to the boil again, simmer for about 1 minute and season with salt, pepper and sugar.
8
Remove wooden skewers from the roulades and add roulades to the sauce, keep warm.
9
In the meantime heat milk and 55 g butter in a pot. Drain the potatoes, mash them with a potato masher, let the milk-butter mixture run in, season with salt and nutmeg. Arrange roulades and carrots on a plate, sprinkle with parsley.
10
Add the mashed potatoes.