Farsrulader (Stuffed Veal Roulades)

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Servings: 16 Difficulty: Advanced
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Tender veal rolls stuffed with leeks and finished in a rich browned butter cream sauce.
Farsrulader (Stuffed Veal Roulades recipe image
Farsrulader (Stuffed Veal Roulades recipe image
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Farsrulader (Stuffed Veal Roulades)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 436.8

Description

These elegant Farsrulader feature a delicate mixture of ground veal, mashed potato, and fine dry bread crumbs, rolled around savory leek centers. The potato adds moisture and bind, ensuring the roulades remain tender and juicy during cooking. After being browned in butter, they are served with a luxurious sauce made from the pan drippings and heavy cream. This dish is a classic Scandinavian comfort food that feels special enough for holiday dinners but is approachable enough for a cozy weekend meal. The combination of savory meat, sweet leeks, and rich cream creates a harmonious and satisfying plate.

Ingredients

Directions

  1. In a saucepan, bring 2 cups of cold water to a boil.
  2. Add the quartered potato and boil for 10 to 15 minutes until tender.
  3. Drain the potato well and mash it with a fork in a large mixing bowl.
  4. In a small frying pan, melt 2 tablespoons of butter over medium heat.
  5. When the foam subsides, add the finely chopped onions.
  6. Cook the onions for 7 to 8 minutes, stirring frequently, until soft and transparent but not brown.
  7. Scrape the cooked onions into the bowl with the mashed potato.
  8. Add the ground veal, bread crumbs, heavy cream, 2 tablespoons water, salt, white pepper, egg, parsley, and cornstarch to the bowl.
  9. Mix all ingredients thoroughly until well combined.
  10. Cover the mixture and refrigerate for at least 1 hour to firm up.
  11. Brush a large wooden board or smooth surface with water to prevent sticking.
  12. Moisten your hands with water and pat or roll out the meat mixture into a 16x16 inch square, about 1/8 inch thick.
  13. Using a sharp knife or pastry wheel, cut the rectangle into 16 squares, each 4x4 inches.
  14. Place a thin layer of sliced leeks (about 1 1/2 teaspoons) on each square.
  15. Roll up each square jelly-roll fashion, using a spatula to help tuck them tightly.
  16. Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
  17. When the foam subsides, add 4 roulades to the pan.
  18. Brown the roulades gently on all sides, turning with a spatula.
  19. Transfer the browned roulades to a heated platter and keep warm in a 200F (93C) oven.
  20. Repeat the browning process with the remaining roulades, adding 2 tablespoons of fresh butter for each batch.
  21. Pour 1/4 cup heavy cream into the empty skillet (do not clean it).
  22. Boil the cream rapidly for 3 to 5 minutes, scraping up the browned bits from the bottom of the pan.
  23. Remove the sauce from heat, taste for seasoning, and add more salt if needed.
  24. Pour the cream sauce over the roulades and serve immediately.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 436.8kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 11.2g56%
Cholesterol 176.7mg59%
Sodium 7540.7mg315%
Total Carbohydrate 22.8g8%
Dietary Fiber 2.3g10%
Sugars 3.1g
Protein 35.3g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, roulades, scandinavian, leeks, cream sauce, ground meat, potato, butter, main course, dinner party, comfort food, rolled meat, classic, sausage, pan fried, rich, elegant, traditional, homemade
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