Elegant yet low-fat, these gourmet veal and spinach rolls will delight everyone at the dinner table.
Ingredients
- 8 (about 125g each) veal rump steaks
- 4 garlic cloves, crushed
- 1/2 bunch silverbeet leaves, trimmed
- Freshly ground pepper
- 1 tablespoon light olive oil
- 4 parsnips, peeled, chopped
- 3 large carrots, peeled, chopped
- 2 sebago potatoes, peeled, chopped
- 2 teaspoons horseradish cream
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 180°C. Place the veal steaks between two sheets of plastic wrap. Use a rolling pin to flatten slightly. Spread both sides of each steak with a little garlic. Top with 2 silverbeet leaves. Roll up to enclose the leaves. Secure with string and season with pepper.
- Step 2Heat the oil in a non-stick frying pan over a medium-high heat. Add rolls and cook, turning, for about 5 minutes or until browned. Transfer to a baking tray and roast for 20 minutes or until cooked through.
- Step 3Meanwhile, cook the parsnip, carrot and potato in a large saucepan of boiling water for 15 minutes or until tender. Drain and mash with the horseradish cream. Season with pepper. Remove the string from the veal rolls and slice in half crossways. Serve the veal with the mash and lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1879 kj
Energy
10g
Fat Total
2g
Saturated Fat
7g
Fibre
65g
Protein
142mg
Cholesterol
279.93mg
Sodium
7g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Fresh Living
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