Wash the wild garlic, shake dry and finely chop the leaves. Peel and chop the shallot. Mix cream cheese, wild garlic, shallot and breadcrumbs. Season to taste with a little salt and pepper.
Peel, wash and chop the carrots and potatoes. Cover and cook in little salted water for 15-20 minutes until soft.
Dab schnitzel dry, cut in half crosswise and tap thinly in the freezer bag with a pan bottom. Season schnitzel with pepper. Spread wild garlic cream on top so that there is an approx. 1 cm wide rim all around.
Roll it up, pin it with wooden skewers.
Heat the oil in a coated pan. Fry the rolls in it all around. Pour on 1/8 l water, add broth. Cover and braise over medium heat for about 8 minutes.
Drain carrots and potatoes, except for approx. 5 tbsp. cooking water, and mash coarsely. Season to taste with salt and pepper. Arrange everything.