Stuffed Veal Roulade with Purple Potato Chips

sprinkle a little grated horseradish. Sauté a few pine nuts and the finely chopped leek greens in clarified butter, season, shape onto the plated veal medallions, roll up and cook in olive oil with the lid on the stove.

Fry the remaining pine nuts with the sliced leek in butter and season with salt and pepper.

Remove the skin from the truffle potatoes, shave them into fine slices, deep fry them and season with salt. For the sauce, grate a little horseradish, sauté in clarified butter, add vegetable soup and reduce.

Arrange everything on a flat plate and garnish with a bunch of parsley.

Kabinett ‘dry’ from the Palatinate.

Tip: Instead of clarified butter, you can also use butter in most cases.

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