Sunday, November 21, 2010

Saturday: Fleischvogel (rouladen) with mashed pumpkin and potatoes

Adapted from a recipe from this month's Le Menu.

Pound out some rindsplätzli to a good thickness. Fill with mustard, bacon, onion, pickle, and leek then roll up and fasten with toothpicks. Brown them nicely in clarified butter then set aside. Add some flour to the pan, cook until light brown, then add white wine, beef bouillon, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer, then add the rouladen, cover, and simmer for 30-40 minutes.

For the mashed pumpkin and potatoes: Steam peeled and coarsely diced potatoes until ready to eat. Cook peeled and coarsely chopped pumpkin in microwave until tender, drain well. Combine potatoes, pumpkin, butter, hot milk, salt, and pepper and mash.

This would have been nicer with butternut or hokkaido, but that's not what we had in the biokiste and the end result was pretty good anyway. :-)

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