Horseradish Roulades

Peel the carrots, grate coarsely with the shredder. Season roulades with salt and season with pepper. Cut ham slices in half, place on roulades, spread each with 1 tsp horseradish. Spread carrots evenly on top. Roll up roulades, pin together with toothpick. Sauté in hot oil on 3 or automatic heat 10 to 11. Dice the onions and add to the meat with the bay leaf.

Add about 1/4 l of water and steam with the lid closed for about 1 1/2 hours on 1 or automatic cooking zone 4 to 5. The cooking time is reduced to about half an hour in the Kelomat. Keep roulades warm. Bring the gravy to a boil with the remaining horseradish and the fresh cream. Thicken with sauce thickener, season with salt and freshly ground pepper. Serve the roulades with the sauce.

Serve with leek, melted butter, breadcrumbs and boiled potatoes.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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