Roulade of the Pasture-Raised Beef with Onion-Apple Stuffing

Remove the skin from the turnips and grate finely. Clean apples, remove core, cut into wedges. Remove skin from onions, cut into wedges. Clean spring onions, cut into long pieces.

Mix veal liver sausage with sour cream or crème fraiche.

Place the cutlets, season lightly, brush with liver sausage mixture, arrange onions, spring onions, apple slices on top, roll up and make a cross-band with string, season with salt and pepper.

Fry the roulade in hot rapeseed oil on all sides, add thyme, green peppercorns, pour in brown veal stock and steam in the stove at 180 °C for 30 to 35 minutes. Now remove string and cut in half.

Fry the remaining apple slices in hot clarified butter, add beets and sauté, extinguish with apple juice, simmer. Add beet syrup and vinegar, fold in well.

Make sparrows in light salted water, drain and sauté in hot clarified butter. Season with salt, pepper and nutmeg.

Serve:

Arrange turnip greens and sparrows on plates, place roulade halves on top and pour sauce over, garnish with chervil.

694 Kcal – 27 g fat – 50 g egg white – 62 g carbohydrates – 5 bread units

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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