Corn Roulade on Tomato Coulis

Rating: 3.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 8.0 (servings)




Cut autumn turnips or kohlrabi into cubes about half a centimeter in size. Briefly sauté autumn beet cubes in hot clarified butter, extinguish with water. Add sea salt, bring to a boil and cook at medium temperature for 4 minutes. Add pepper, rosemary, garlic, cook leek for 2 minutes, season. Set aside. Boil soup with corn semolina, add bay leaf spice, cook for 15-20 min. Stir well repeatedly. Remove bay leaf spice, spread cornmeal about 0, 4 cm thick, rectangularly on a parchment paper. Briefly set a little bit. Spread vegetable and cheese cubes evenly on the not yet completely cooled cornmeal. Roll up the roulade carefully with baking paper, cool completely for 1 hour. For the sauce, sauté onions and garlic in hot olive oil. Add the pelati, rinse the jar with the water, let it boil and add the spices. Cook the sauce on low heat for 20 minutes. Preheat the oven to 200 °C, cut the roulade into slices 1.2 cm thick, place on a baking tray and bake in the oven for 5 minutes. Serve roulade slices on Paradeiser sauce.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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