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🍽️ Vegetable-stuffed potato roll

372 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• salt
• 250 g fresh young spinach
• 250 g fresh chard
• 2 garlic cloves
• pepper (from the mill)
• nutmeg
• 2 egg yolks
• 100 g flour
• 2 tbsp freshly chopped herbs (e.g. flat-leaf parsley, thyme, rosemary, sage, oregano)
• 3 tbsp sour cream
• flour (for the work surface)
• 3 carrots
• 300 g savoy cabbage
• 2 tbsp butter
• 250 ml vegetable broth
• fresh parsley (for garnishing)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes in salted water for 25 to 30 minutes until tender.
3. 3. Drain the water and rinse the potatoes under cold water to make them easier to peel.
4. 4. Peel the cooled potatoes.
5. 5. Press the still warm potatoes through a potato ricer.
6. 6. Let the potato puree mixture cool down completely.
7. 7. Wash the spinach and chard and remove tough stems or wilted leaves.
8. 8. Blanch the vegetables briefly in boiling water with a pinch of salt until they wilt.
9. 9. Drain the vegetables and rinse them under cold water.
10. 10. Squeeze the vegetables well so that no water remains.
11. 11. Chop the vegetables roughly.
12. 12. Peel the garlic cloves and press them into the vegetable mixture.
13. 13. Season the vegetable filling with salt, pepper, and nutmeg.
14. 14. Mix the cooled potato mass with an egg, flour, fresh herbs, and sour cream.
15. 15. Season the dough generously with salt, pepper, and nutmeg.
16. 16. Dust a work surface with flour.
17. 17. Roll out the dough on the floured surface into a rectangle about 1 cm thick.
18. 18. Spread the vegetable filling evenly over the dough.
19. 19. Roll the dough with the filling tightly into a roll.
20. 20. Wrap the roll in a damp kitchen towel.
21. 21. Tie the two ends of the roll tightly together with kitchen twine.
22. 22. Attach the ends of the twine to the handles of a cooking spoon.
23. 23. Hang the roll into a pot of boiling water.
24. 24. Cook the roll on low heat for 30 to 40 minutes.
25. 25. Let the finished roll rest for 5 minutes before slicing.
26. 26. Peel the carrots and slice or shred them into thin pieces.
27. 27. Remove the tough core from the savoy cabbage and cut it into strips.
28. 28. Melt the butter in a pot.
29. 29. Sauté the carrots and savoy cabbage in the butter.
30. 30. Add some vegetable broth.
31. 31. Cook the vegetables on medium heat for about 10 minutes until tender.
32. 32. Season the vegetables with salt and pepper.
33. 33. Distribute the vegetables onto the plates.
34. 34. Place two slices of the potato roll on top of the vegetables.
35. 35. Garnish the dish with fresh parsley and serve.

Nutrition per serving

• kcal: 372
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 46 g