Schnitzel Rolls with Carrots and Beans in Cream Sauce

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Schnitzel Rolls with Carrots and Beans in Cream Sauce

Instructions

Dice the onion, peel the yellow beets and cut into sticks.
Sauté the onions and yellow beets in the butter, add the frozen beans and pour 1/4 l of water over them. Season with salt and pepper. Let simmer for about 3-5 minutes.
Strain the vegetables, but collect the brew.
Beat the schnitzel thinly, season with salt and pepper. Wrap the yellow beets and beans in the schnitzel and secure with a skewer.
Heat the oil in a pan and fry the schnitzel rolls all around, then add thyme and add the stock and let simmer for 10-12 minutes.
Return the remaining vegetables to the saucepan with the stock and keep warm, season again to taste.
Take the rolls out of the pan, pour in the cream and simmer. Season to taste and, if necessary, thicken with a sauce thickener. Put the rolls back in the sauce and let them steep a little.
Serve the vegetables with the rolls and the sauce.
We like to eat hash browns with it.

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