A great pasta dish for any occasion:

Preparation (approx 55 min):

Peel kohlrabi thinly, cut into slices, blanch with green asparagus spears in light salted water until tender, drain when cooled.

Make ribbon noodles in light salted water until al dente, drain when cooled.

Remove peel from carrots, cut into fine slices (perhaps by machine). Cut leeks in half diagonally, rinse well, cut into fine ribbons, blanch briefly in light salted water, drain well.

Season the pork cutlets with salt and pepper, spread with tea sausage, place the carrots and leek ribbons on top, roll up, make a cross bundle with string, fry in hot olive oil all around, remove.

Then put the paradeis pulp in the frying pan, fry briefly, pour in veal stock and clear soup, put in the roulade, add rosemary and thyme, steam in the heated stove at 170 to 175 °C for about 20 minutes.

Sauté onions until translucent, add kohlrabi, asparagus spears, pour in clear soup, stew briefly until soft, add sour cream or crème fraiche, season with salt and pepper.

Sauté the pasta in hot olive oil, season with salt and pepper, add a little bit of thyme, arrange on plates, arrange the kohlrabi as a bed. Remove the string from the roulade, cut in half and place on kohlrabi. Drain the sauce and pour it all around, sprinkle with cress.

Pork Roulade with Spring Vegetables and Thyme Noodles

Ingredients:

Instructions:

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