Rolled roast goat with spring onions

Cut the spring onions (white and green parts) into thin rings. Cook in slightly salted water for 5 minutes. Drain and refresh with cold water. Finely grate the Emmentaler AOP. Puree the drained spring onions and cheese with the hand-held blender, season with salt and pepper.

Lay out the rolled roast, brush first with mustard, then with the spring onion puree, roll up and tie with kitchen string, season with salt and pepper.

Cut the carrots and kohlrabi in pieces. Heat the oil in a roasting dish, gently fry the rolled roast and vegetables. Deglaze with white wine. Roast for about 1 ½ hours in the middle of a 160 degree oven, from time to time basting with wine.

After roasting, tip the remaining liquid into a pan, and reduce over a high heat by about half. Add the thyme, season with salt and pepper.

Cut the roast and arrange on a dish with vegetables and sauce.

Serve with small roast potatoes.