Summary

Ingredients

• 4 leeks (500 g ready to cook)
• 2 onions)
• 1 tablespoon butter
• 2 tablespoon vegetable stock (instant)
• 0.5 teaspoon ½ nutmeg
• 40 g almond (s), sliced
• 5 tablespoon sweet cream
• 200 ml water
• 2 turkey schnitzel (150 g each)
• 1 ½ tablespoon fat (vegetable fat)
• 1 tablespoon sauce binder, vegetable binder

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Instructions

1. Clean the leek, peel the onions and cut both into very fine rings. Melt the butter in a pan and sauté the onions briefly. Season the vegetables with half of the instant stock and nutmeg. Add the almonds and refine everything with the cream.
2. Now pound the schnitzel flat, wash, pat dry and distribute part of the vegetable mixture on top. Roll up the schnitzel into two roulades, pin them with wooden skewers or tie them together with kitchen twine. Heat the fat in a small roaster and fry the roulades all over. Then pour in 200 ml of water and cook the roulades in a closed saucepan with only low heat for 20 to 25 minutes.
3. Season the gravy with the rest of the instant stock, stir in the vegetable binding agent if you like, then bring the sauce to the boil again to thicken it lightly. Serve the remaining leek and almond vegetables with the roulades and the sauce.