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Slow cooked roulade with vegetables and herbs from rené pluijm
 
 
4 ServingsPTM15 min

Slow cooked roulade with vegetables and herbs from rené pluijm


Try this slow cooked roulade by René Pluijm

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Directions

  1. Preheat the oven to 80 degrees Celsius. Heat the olive oil in a frying pan and bake the roulade around brown.
  2. Cut the vegetables into pieces and the garlic cloves into slices. Put everything with the sprigs of herbs in an oven dish and place the seared roulade on top.
  3. Put the dish in the oven. A kilogram of a kilo needs about two hours. Shower the roulade regularly with the juices that are released.
  4. After two hours, check whether the roulade is cooked by inserting a meat thermometer. The core temperature must be 62 degrees Celsius.
  5. No thermometer in the house. Then use a skewer. Prick into the roulade. If the juices that come out are clear, the roulade is done.
  6. Remove the dish from the oven, wrap the roulade with aluminum foil and let the meat rest for 15 minutes. This makes the meat more tender.
  7. Make the side dish with sprouts, grapes and walnuts in that quarter. Put the sprouts, walnuts, grapes and olive oil in a baking dish. Place the oven at 180 degrees Celsius and toast the sprouts in fifteen minutes. As soon as the sheets of the grapes burst, it is ready.
  8. After a quarter of an hour, remove the aluminum foil and serve the roulade with the side dish.

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Nutrition

0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g

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