Breaking
FoodNerdy Recipes Management System
Tag

wedges

Browsing
Food

Fine Schnitzel Roulades with Potato Wedges

A wonderful recipe for the cold season. The simple ingredients and the little time required make these schnitzel roulades a classic. And best of all: children love it too.

Ingredients for 2 people

  • 250 grams of carrots
  • 1 onion
  • 2 thin pork cutlets
  • Salt and pepper
  • 1-2 tsp grainy mustard
  • 2 small gherkins
  • 3 tbsp oil
  • 150 ml clear instant broth
  • 320 grams of potatoes
  • 100 g of frozen peas
  • some parsley
  • 10 g butter or margarine
  • 1 tsp cornstarch or sauce thickener
  • 50 g sour cream

Preparation

  1. Peel the onions and carrots and cut them into fine slices. Then rinse the pork schnitzel briefly under water, pat dry with kitchen paper and season with salt and pepper.
  2. Then spread the pork schnitzel with the grainy mustard, place 2/3 of the onions and 1 gherkin on each. Now roll up the pork schnitzel and pin or tie with a roulade needle or string.
  3. Heat a pan, add 1 tablespoon of oil and when the oil is really hot, add the pork roulades. Add the remaining onion slices to the pork roulades in the pan, season everything and deglaze with the broth.
  4. Cover and simmer for 10-15 minutes.
  5. Wash the potatoes and cut them into wedges. Place in a pan with the remaining oil and fry until golden brown on all sides, about 10 minutes.
  6. Place the carrots and frozen peas in a saucepan of boiling salted water, cover, and simmer for about 2 minutes. Melt the butter or margarine and toss the carrots, peas, and chopped parsley in it.
  7. Remove the roulades from the pan after 15 minutes. Mix the starch or the sauce thickened with the sour cream and add to the stock. Bring everything to a boil and then taste the resulting sauce.
  8. Arrange the roulades on the plates with the vegetables, the potato wedges, and the sauce. Good Appetite.

Useful additional knowledge

If peas and carrots are not your favorite foods, they can easily be swapped out for other vegetables. In winter, Brussels sprouts or leeks are certainly very tasty with this dish. By the way, children like it very much if you look after the potato wedges with a little sweet paprika before frying them. This way they get nice and crispy.

Keep Reading
By
Food

Homemade Wedges with Homemade Herb Quark

This is an easy potato recipe that’s a great alternative to frozen wedges. It can be eaten as a side dish or as a simple and quick main course. Your kids will never ask for greasy fries again.

These potato wedges are simply delicious and also really healthy because they are a real alternative to greasy fries and the like and not only delight children. They are a real treat as an accompaniment to fish and meat, but they can also be eaten as a main course. Instead of mayo, you can serve a delicious herb quark with the wedges. These homemade potato herb wedges are also ideal as a side dish for grilling or raclette.

Ingredients for 4 persons

– 1 kg of potatoes
– 4 tbsp olive oil
– thyme
– basil
– oregano
– 250 g low-fat quark
– 3 garlic tens
– 1 pack of frozen herbs
– some mineral water
– 2 spring onions

Preparation of wedges with herb quark

The potatoes must be peeled and washed well with cold water so that no residue of sand remains. Next, the potatoes need to be cut into eighths. For smaller potatoes, you can also cut quarters or sixths, depending on your taste. The potatoes must then be placed in a large bowl so that the four tablespoons of olive oil and herbs can be poured over them. Use the herbs according to your own feelings and taste.

This must be mixed well so that all the potatoes have come into contact with the oil and herbs. The potatoes can then be spread out on a baking sheet. Make sure that the potatoes are not on top of each other so that they can brown well. The potatoes have to be in the oven at 200 degrees for 45 – 50 minutes, depending on how brown you want them.

The herb quark can be prepared while the potatoes are in the oven. Put the frozen herbs and spring onions in a bowl with the low-fat quark, add the two garlic cloves with the garlic press, and a good sip of mineral water. Then mix it all together with a whisk. If the quark is not really creamy, add a little mineral water. Season the quark with salt and pepper.

Useful additional knowledge

This recipe can also be varied with fresh garden herbs, depending on taste. For children who don’t like garlic, you can simply leave it out. The herb quark is also delicious as a spread or dip.

Keep Reading
By