Make two eggs ten min, rinse under cold water, remove the shell, cut the top and bottom of the eggs smooth and dry on paper towels. Remove the peel from the onion and cut into fine cubes. Chop dill coarsely and parsley finely. Remove peel from carrots, cut into fine slices. Remove peel from potatoes, rinse, cut into pieces and cook in light salted water, steam well. Heat milk with butter flake. Put slices of ham on the mat side of aluminum foil. Defrost the peas.
Mix well minced meat with parsley, egg, onions and peas, season with salt and pepper. Spread quantity on ham, line hard boiled eggs on top side by side and roll up in foil, close both ends tightly. Put the roulade in a frying pan, pour vegetable soup and cook in the stove at 180 °C for 25 to half an hour.
Sauté onions in clarified butter until translucent. Press potatoes into the hot milk, add onions and mix everything together to a smooth puree, season with salt and nutmeg. Lightly brown carrots in clarified butter, add sour cream or crème fraiche, season with salt and pepper, add dill form and cook until al dente.
Serve:
Remove roulade from foil, cut into slices and arrange on a flat plate. Place the carrots on top, form the puree next to it and garnish with a sprig of thyme.
Tip: Instead of clarified butter you can use
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