Roulades with Vegetables

Flatten meat a tiny bit, sprinkle with salt and pepper, top with breakfast bacon. Rinse and clean vegetables. Cut leek into fine rings, grate carrots coarsely. Rinse marjoram, set aside a few leaves for garnish, chop rest. Place a small amount of leek, carrots and marjoram on each roulade. Roll up roulades tightly, pin with roulade needles. Heat oil in a large casserole on 3 or automatic heat 12, sear roulades heartily on all sides. Extinguish with hot water, steam for 30 minutes on 1 or automatic heat 5-6. Remove roulades, keep warm. Add remaining vegetables to saucepan and cook for 5-10 minutes. Stir crème fraîche into vegetables, season with salt, pepper and sherry. Add remaining chopped marjoram. Arrange roulades with vegetables and spareribs on plates.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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