Roulade with shallot sauce

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A festive spiced roulade with garlic and bay leaf in a creamy shallot sauce

Ingredients

materials

Preparation

 Preheat the oven to 175 degrees. Carefully remove the net from the roulade. Cut with a shovel with notches at the top and insert some slices of garlic, a bay leaf and some thyme. Sprinkle the roulade with some salt and pepper. Wrap a few pieces of twine around the roulade so that it stays closed. Heat a pan and melt half of the butter in it. Bake the roulade on all sides for about 5 minutes. Pour in a little water and put the roulade in the oven for about 40 minutes. If you use a meat thermometer, keep a core temperature of about 65 degrees.

 Meanwhile, finely chop the shallots. Remove the meat and wrap in aluminum foil. Melt the rest of the butter in the pan of the roulade and sauté the shallots. Add the cream and let it thicken slightly. Serve the roulade in the shallot sauce and cut into slices. Remove the bay leaves and thyme. Delicious with some potatoes and vegetables.

 Tip: don’t have an oven-proof pan? Then place the roulade in an oven dish and make the sauce in a separate pan and use a little butter as a base and add some thyme and garlic. Or bake the roulade in the pan instead of the oven, make sure there is a lid on it and you turn it regularly.
 Tip: also delicious with this basic recipe forpotato gratin

Source: Leukerecepten by leukerecepten-nl.
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