Summary

Ingredients

• 2 port. Veal (roulades)
• 6 slices bacon, smoked, mixed
• 80 g iner, pickled, sliced
• 2 shallot (s)
• 1 tablespoon mustard
• 1 tablespoon wild garlic pesto
• 200 ml white wine, dry
• 250 ml vegetable stock
• 2 cloves garlic
• Vegetables (roasted vegetables)
• salt and pepper
• olive oil
• 1 teaspoon flour

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Instructions

1. First coat the roulades with mustard and top with the bacon. Spread the pickled ginger on top and brush with wild garlic pesto, roll up.
2. Fry the roulades in a little olive oil on all sides and set aside. Put the roasted vegetables, shallots and garlic in the casserole and roast well, dust with 1 teaspoon flour and deglaze with the white wine. Pour in the vegetable stock and add the roulades. Cook for about 30-45 minutes, then remove and puree the sauce with the magic wand. Season with salt and pepper.
3. Side dishes according to your taste: potatoes, spaetzle, etc.