Preparation (about 55 min):
Sauté leek rings, bacon strips, onion strips briefly in hot olive oil. Place roulade meat on top, season with salt and pepper, spread with mixed mustard-sour cream or crème fraiche, then spread leek-bacon-onion mixture and parsley evenly on top, roll up and tie a cross-band with a string.
Fry the roulades in hot olive oil, add chopped greens, parmesan and flour, stir, lightly fry and extinguish with grape and currant juice, fill up with clear soup. Then add peppercorns, juniper, bay leaf, star anise, cloves and cinnamon stick and steam in heated oven at 175 °C for 40 min.
Caramelize brown sugar in hot frying pan, extinguish with vinegar, add rutabaga, pumpkin and celery, pour clear soup, add a few drops of oil, season with salt and pepper until al dente. Cut pears in half, core, cut into wedges and roast in hot olive oil with a little bit of brown sugar on both sides.
Arrange turnip cabbage on plate, place pear wedges on top, remove roulade from string, cut into slices and arrange next to it.
Drain the sauce, pour over the meat and garnish with leaf parsley.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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