Roast roulade with a cheese-pepper sauce and a potato gratin muffin

Exceed your guests’ expectations with this roast roulade with a creamy cheese-pepper sauce made from the best Gouda cheeses. Complete this delicious main course with sprouts prepared in a cranberry compote and serve with a potato gratin muffin.

Preparation

• Place the roulade in the preheated oven and cook to your liking.
• Place the potato gratin in the oven and bake until golden in 10-12 minutes.
• Put the sprouts in a little salted boiling water and cook in around 7 minutes.
• Add the soaked cranberries and the cranberry compote to the sprouts.
• Heat the cream with ERU Cheese Spread Gouda, season with pepper to create a creamy pepper-cheese sauce.
• Take the roulade out of the oven, remove the string and cut into slices.
• Arrange several slices on the plate and pour over the pepper-cheese sauce.
• Serve with sprouts and the potato gratin tartlet.

Method

• Place the roulade in the preheated oven and cook to your liking.
• Place the potato gratin in the oven and bake until golden in 10-12 minutes.
• Put the sprouts in a little salted boiling water and cook in around 7 minutes.
• Add the soaked cranberries and the cranberry compote to the sprouts.
• Heat the cream with ERU Cheese Spread Gouda, season with pepper to create a creamy pepper-cheese sauce.
• Take the roulade out of the oven, remove the string and cut into slices.
• Arrange several slices on the plate and pour over the pepper-cheese sauce.
• Serve with sprouts and the potato gratin tartlet.

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