Rouladen with Greens
Published on: Wednesday, 03 October 2012 21:23:00.
For weeks we've been amazed at the fantastic selection of vegetables at the market, especially in autumn. I've especially been noticing the parsley root, which I've never cooked before. It's very rich in vitamins and contains hardly any carbohydrates. (Watch out: the parsnip looks very similar and is 18% carbohydrate, making it a real "carb bomb".) Last night on Lanz (a German talk show) Mario Kotaska made a mousse with parsley and parsley root, and I couldn't wait to try it this weekend. In addition, there was my favorite type of cabbage: Savoy.
For a real feast, we combined both "greens" with beef rouladen in a slightly sweet red wine. The three ingredients were excellent together. The parsley mousse harmonized well with the sharp sauce and easily prevailed over its strong flavor. Who says vegetables can't go well with meat?
Rouladen with Parsley Mousse and Savoy Cabbage, to serve 4
|50 g_(2 oz)||white bacon|
|2 dsp||spicy mustard|
|300 ml_(1 1/2cup)||red wine|
|100 g_(4 oz)||de-oiled macadamia nut flour|
|1/4 dsp||guar gum|
|800 g_(32 oz)||parsley root|
|200 g (8 oz)||cream|
|1||head of Savoy cabbage|
|100 ml_(1/2 cup)||cream|
|100 g_(4 oz)||almond flour|
Salt, pepper, oil
For the mousse, peel the parsley roots and chop them into large cubes. Cook these in salted water with 2 dsp horseradish. They should be done in 30 minutes. Now puree the cooked roots with the cream and the two bunches of parsley. (We left the stems on the parsley.) Season with salt, pepper, and nutmeg.
Then remove the rouladen from their saucepan and thicken their sauce with macadamia nut flour. It adds an exceptional flavor. Add a little salt. For a finishing touch, put in 1/2 dsp sweetener. I have never had such a delicious sauce.
After having this for Sunday lunch, I recommend taking a long Sunday afternoon stroll. I ate so much that I felt like I needed a walk!
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