Pumpkin and Spinach Roulade

Tastes great! Eating something delicious right now?

Can try full of flavor, mouthwatering, a divine recipe for those who want to go for something different!!!

PRODUCED QUANTITY: FOR 2 PORTIONS

INGREDIENTS	QUANTITY
1. Sago	150 gm
2. Milk	200 gm
3. Cream	100 gm
4. Salt	to taste
5. Black pepper	a pinch
6. Cloves	05 gm
7. Fennel leaves	40 gm
8. Fennel seed	10 gm
9. Garlic	25 gm
10. Butter	25 gm
11. Olive oil	25 ml
12. Mushroom	60 gm
13. Shallots	60 gm
14. Cherry tomato	20 gm
15. Pumpkin	240 gm
16. Rosemary	10 gm
17. Spinach	100 gm
18. Beetroot	20 gm

METHOD

1. Soak the sago in cold water overnight. Soak the few sago in beetroot water.
2. Wash all vegetables & pat dry. Preheat the oven. Tossed the cloves & fine grind.
3. Peel & prepare the 4” roundels of pumpkin, keep the rest of pumpkin in a roasting tray. Marinate with salt, pepper, rosemary, and olive oil. Keep the pumpkin for roasting till it becomes golden in color. Take out the mixture, fine grind, strain & keep aside.
4. Trimmed the onion, mushroom & cherry tomato. Roast the onion in an oven till golden color.
5. Blanch the pumpkin roundels, toss the pumpkin in butter, add cloves powder & adjust seasoning.
6. Blanch the spinach, tossed the spinach with olive oil & garlic. Adjust the seasoning. Fine chopped the fresh fennel leaf & crushes the fennel seeds.
7. In a pan, add olive oil, ad fennel, milk & cream. Heat the milk & cream. Add sago & cook till the mixture gets dried. Keep separate.
8. Take a cling wrap, layered the sago, spinach & pumpkin. Roll the mixture & wrapped tight. Blanch
9. Sauté the onion, mushroom & cherry tomato. Seasoned properly.
10. Take a plate, pour the pumpkin sauce on the plate. Remove the cling wrap & keep the roll in salamander for few mins.
11. Plate the onion, mushroom, tomato & pumpkin roll simultaneously. Garnish with fresh fennel leaf & soaked beetroot sago pearls.