Beef

Schnitzel Rolls with Peppers

Portions2 peopleChangeTiming 35 minsView
Ingredients9 IngredientsViewSwitzerland49 % localView
  • beef schnitzel
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  • 0.5  tablespoon butter
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  • 0.5  carrot
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.


    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • clove fresh garlic
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  • 0.25  teaspoon ground nutmeg
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  • 1.5  peppers
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  • tablespoons rapeseed oil
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  • 0.75  teaspoon salt
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  • 200  grams sweet potatoes
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Wash 200 grams sweet potatoes, peel them and cut them into pieces of around 3 cm
Add the sweet potatoes into a medium-sized saucepan, cover them with water and heat up until the water is boiling
Add 0.5 teaspoon salt to the saucepan and boil the sweet potatoes for about 20 minutes until they are soft
Peel 1 clove fresh garlic and finely dice them
Clean 4 beef schnitzel, season them with the garlic and leave them to marinate
Wash 1.5 peppers and cut them into sticks around 0.5 cm thick
Peel 0.5 carrot and cut into sticks around 0.3 cm thick
Add 1 tablespoon rapeseed oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the peppers and carrot to the frying pan and fry them for about 5 minutes until they are crisp on the outside and soft on the inside
Place two tablespoons of the cooked vegetables at one end of each schnitzel, roll up the schnitzels and secure them with wooden toothpicks
Add 1 tablespoon rapeseed oil to the frying pan and heat up over medium heat until the oil is hot
Add the rolls to the frying pan and fry them for about 5 minutes while turning them regularly until golden brown all around
Drain the sweet potatoes with a colander and add them to a medium-sized bowl
Add 0.5 tablespoon butter, 0.25 teaspoon ground nutmeg and 0.25 teaspoon salt to the sweet potatoes and mash them with a potato masher

Schnitzel Rolls with Peppers


Pepper Recipes

Four roasted schnitzel rolls filled with pepperoni strips served with carrot puree on a white plate
Timing 35 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • beef schnitzel
  • 0.5  tablespoon butter
  • 0.5  carrot
  • 1  clove fresh garlic
  • 0.25  teaspoon ground nutmeg
  • 1.5  peppers
  • 2  tablespoons rapeseed oil
  • 0.75  teaspoon salt
  • 200  grams sweet potatoes

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Tools

  • 1 medium-sized frying pan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 potato masher
  • 1 colander
  • 1 medium-sized bowl
  • 4 toothpicks

Schnitzel Rolls with Peppers


Pepper Recipes

Instructions

Wash 200 grams sweet potatoes, peel them and cut them into pieces of around 3 cm
Add the sweet potatoes into a medium-sized saucepan, cover them with water and heat up until the water is boiling
Add 0.5 teaspoon salt to the saucepan and boil the sweet potatoes for about 20 minutes until they are soft
Peel 1 clove fresh garlic and finely dice them
Clean 4 beef schnitzel, season them with the garlic and leave them to marinate
Wash 1.5 peppers and cut them into sticks around 0.5 cm thick
Peel 0.5 carrot and cut into sticks around 0.3 cm thick
Add 1 tablespoon rapeseed oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the peppers and carrot to the frying pan and fry them for about 5 minutes until they are crisp on the outside and soft on the inside
Place two tablespoons of the cooked vegetables at one end of each schnitzel, roll up the schnitzels and secure them with wooden toothpicks
Add 1 tablespoon rapeseed oil to the frying pan and heat up over medium heat until the oil is hot
Add the rolls to the frying pan and fry them for about 5 minutes while turning them regularly until golden brown all around
Drain the sweet potatoes with a colander and add them to a medium-sized bowl
Add 0.5 tablespoon butter, 0.25 teaspoon ground nutmeg and 0.25 teaspoon salt to the sweet potatoes and mash them with a potato masher