Rolled roast with mushrooms and chestnuts
This roulade is filled with deliciously fragrant herbs. The great thing about this dish? You can make it a day in advance. In fact, you have to start the first steps a day in advance.
Ingredients · Servings 6 people
- 1 Braambrugs big roulade
- 100 g pre-cooked chestnuts
- 100 g mixed mushrooms
- 1 the boat
- 1 tbsp olive oil
- 2 sprigs of rosemary needles
- 4 sprigs of thyme leaves
- salt and pepper
- 1 kg mixed potatoes
- 1 kg root vegetables parsnips
- carrot
- know
- 200 g cauliflower florets
- 3 cloves of garlic
Method · 50 min
- Preheat the oven to 180˚C.
- Chop the chestnuts and mushrooms into small pieces. Finely chop the thyme and rosemary.
- Heat a frying pan with the butter and olive oil and fry the chestnuts and mushrooms until cooked and golden brown. Briefly fry the thyme and rosemary along with them. Turn off the heat and let cool slightly. Season to taste with salt and pepper.
- Unroll the roulade and sprinkle the inside with salt and pepper. Spread the mushroom and chestnut filling over the inside and roll the roulade back up tightly. Tie it closed with string.
- Heat an (oven-safe) frying pan with butter and olive oil and brown the roulade until golden brown.
- Place the rolled roast in the oven with a meat thermometer. Then let it cook in the oven until the meat reaches an internal temperature of 65°C. Remove from the oven, cover, and let rest for at least 10 minutes.
- Clean the potatoes and cut them into smaller pieces. Boil for 10 minutes. Drain and let them steam dry.
- Heat the olive oil in a frying pan and fry the potatoes until golden brown.
- Clean the root vegetable and cut it into equal pieces. Press the garlic and place a few sprigs of thyme and rosemary among the vegetables.
- Drizzle the whole thing with olive oil, pepper, and salt, and place in the oven for about 20-30 minutes, or until the vegetables are cooked.
- Stir-fry the cauliflower with olive oil, pepper, and salt.
- Serve the roulade in slices with the roasted potatoes and the roasted vegetables.
Everything you need to know
A medium to full-bodied red wine, such as a Chianti, Sangiovese, or Barbera, pairs well with porchetta. These wines have sufficient body and acidity to balance the fatty pork and the spicy flavors.
An amber ale, a dubbel, or a brown beer with some maltiness and spicy notes can be a good choice. These beers complement the flavors of porchetta and the herbs.
A non-alcoholic ginger beer. This drink has a refreshing quality and can accentuate the flavor of the dish.
